Pesto Cream Cheese Dip To Cure Beaver Street Brewery Cravings Recipes

PESTO CREAM CHEESE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread cream cheese evenly in the bottom of an 8-inch round baking dish. Layer pesto evenly over cream cheese.
• Bake in the preheated oven until bubbling, about 20 minutes.

CREAM CHEESE PESTO SPREAD

Steps:

• In a small baking dish, spread cream cheese in the bottom.
• Top with pesto and spread evenly.
• Sprinkle tomatoes on top of the pesto.
• Sprinkle shredded cheese on top of tomatoes.
• Bake at 350 degrees for 10-15 minutes, or until shredded cheese is melted.
• Serve with crackers or chips.

PESTO CREAM CHEESE DIP

Steps:

• Mix cream cheese, pesto and Parmesan cheese.
• Add olives and pimento.
• Refrigerate at least one hour.

CREAMY PESTO WITH PROSCIUTTO DIPPERS

Steps:

• Mix the soft cheese with 2 tbsp basil pesto. Take the pack grissini (bread sticks) and halve each one. Cut the prosciutto into strips and wrap around the end of each grissini. Serve alongside the pesto dip. Scatter the pine nuts over dip and drizzle with extra virgin olive oil before serving.

LAYERED PESTO CHEESE SPREAD

Steps:

• Line a 3-cup bowl with plastic wrap; set aside. , In a small bowl, beat cream cheese and butter until smooth. In another bowl, combine pesto and Parmesan cheese. Layer half of the cream cheese mixture, pesto mixture and sun-dried tomatoes in prepared bowl. Repeat layers. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate. Serve with crackers.

PESTO CREAM CHEESE SPREAD

Steps:

• Line a 5-3/4x3x2-in. loaf pan with plastic wrap. In a small bowl, combine cream cheese and garlic powder until blended; set aside. In another small bowl, combine the Parmesan cheese, butter, parsley, garlic, basil and marjoram until blended. Stir in walnuts. Gradually stir in oil., Spread about 1/4 cup cream cheese mixture in prepared pan. Carefully spread with a third of the Parmesan mixture. Repeat layers twice. Top with remaining cream cheese mixture. Cover and refrigerate for at least 5 hours. Unmold; serve with crackers.

CREAMY PESTO DIP

Steps:

• Stir together all ingredients except raw vegetbles.
• Cover and refrigerate at least 2 hours but no longer than 48 hours. Serve with raw vegetables.

PHILADELPHIA PESTO DIP

Steps:

• Mix ingredients until well blended.
• Serve with assorted fresh vegetable dippers.

CHEESE AND PESTO SPREAD

Steps:

• Blend basil leaves, pine nuts, and garlic together in a blender until evenly chopped. Add Parmesan cheese, Romano cheese, and olive oil; blend until smooth.
• Beat cream cheese and Brie cheese together in a bowl until nearly smooth.
• Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into cheese mixture.
• Line a 3 1/2-cup mold with plastic wrap. Spread 1/4 the cheese mixture into the mold; top with 1/3 the basil pesto. Repeat layering 2 more times, ending with cheese mixture. Refrigerate until set, 6 to 24 hours. Turn mold onto a plate and remove plastic wrap.

PESTO CREAM CHEESE DIP (TO CURE BEAVER STREET BREWERY CRAVINGS)

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, stir together the cream cheese, sour cream, and 6 ounces of the pesto.
• Transfer to a pretty, oven-proof casserole dish and top with the remaining pesto.
• Heat in the preheated oven for about 20 minutes or until heated through.
• Can also be heated on high in the microwave in 30-second increments.