Baked Sun Dried Tomato And Pesto Cream Cheese Dip Recipes

SUN-DRIED TOMATO, PESTO CHEESE DIP

Steps:

• In a food processor blend cream cheese and 10 tomatoes.
• Mix in rest of the tomatoes.
• Layer half of cheese mixture on to serving platter.
• spread half of the pesto repeat with rest of cheese and pesto.
• Serve with crackers, grilled chicken or fresh veggies.

SUN-DRIED TOMATO PESTO DIP

Steps:

• Chop garlic in processor. Add basil, ¼ cup pine nuts, oil, and lemon juice. Process until well blended. Add 1/3 cup cream cheese and ¼ cup Parmesan cheese. Pulse until blended. Transfer to medium bowl.
• Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
• Beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
• Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic wrap over sides.
• Spread ¾ cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with ½ of tomato mixture, then 1/2 cup cream cheese-butter mixture, then ½ of pesto mixture.
• Repeat layering with ½ cup cream cheese-butter mixture, remaining tomato mixture, ½ cup cream cheese-butter mixture, remaining pesto. Top with remaining cream cheese-butter mixture.
• Cover and Chill overnight.
• (Can be made 3 days ahead. Keep refrigerated).
• Invert on to platter. Peel off plastic. Garnish with basil and pine nuts. Serve with baguette slices or crackers.

LAYERED SUN-DRIED TOMATO AND BASIL PESTO DIP

Steps:

• Spread whipped cream cheese in serving dish (best if done at room temp).
• Top with pesto, then sun-dried tomatoes.
• Sprinkle with pine nuts.
• Serve with pita chips or crackers. Yum!