PESTO CREAM CHEESE SPREAD
This is a wonderful spread to take to a finger food fellowship or potluck. Serve with veggies or crackers. Prep time does not include set up time in refrigerator
Provided by Chef Buggsy Mate
Categories Spreads
Time 30m
Yield 1 1/2 cup, 20-25 serving(s)
Number Of Ingredients 8
Steps:
- Line a 5-3/4x3" loaf pan with plastic wrap.
- In a small bowl, combine cream cheese and garlic powder until well blended; set aside.
- In a bowl, combine Parmesan cheese, butter and pesto sauce until blended.
- Gradually stir in olive oil.
- Spread about 1/4 cup cream cheese mixture into prepared pan.
- Carefully spread with 1/3 pesto mixture.
- Repeat layers twice.
- Top with remaining cream cheese mixture.
- Cover and refrigerate at least 5 hours.
- Un-mold; serve with crackers and veggies.
- NOTE: to get nice layers refrigerate first cream cheese layer until firm then top with even layer of pesto mix. Refrigerate after each layer.
Nutrition Facts : Calories 80, Fat 8.2, SaturatedFat 4.2, Cholesterol 18.5, Sodium 71.3, Carbohydrate 0.4, Protein 1.5
PESTO CREAM CHEESE DIP
Quick and easy! 2 ingredients + 25 minutes = yummy. You may use pre-made pesto from the store, or you can make your own (preferred) using one of the recipes on this site; try the one titled 'Easy Pesto'. A great new way to use all that basil in the garden! Serve with toasted slices of French bread.
Provided by lil deb
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 25m
Yield 4
Number Of Ingredients 2
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.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 4.2 g, Cholesterol 74.9 mg, Fat 38.5 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 17.4 g, Sodium 483.1 mg, Sugar 0.1 g
PESTO CREAM CHEESE SPREAD
This is a terrific appetizer to serve when hosting an Italian-theme-meal. People may be a little hesitant to try it, but once they dip in, they won't be able to stop! -Cynthia Emshoff, Sarasota, Florida
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 1-1/2 cups.
Number Of Ingredients 11
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.
Nutrition Facts :
PESTO CREAM CHEESE DIP
Make and share this Pesto Cream Cheese Dip recipe from Food.com.
Provided by nvermd
Categories < 4 Hours
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream cheese, pesto and Parmesan cheese.
- Add olives and pimento.
- Refrigerate at least one hour.
Nutrition Facts : Calories 60.4, Fat 5.7, SaturatedFat 3.6, Cholesterol 17.7, Sodium 146.2, Carbohydrate 0.8, Sugar 0.7, Protein 1.7
LAYERED PESTO CHEESE SPREAD
Guests won't be able to pass up this unique spread. In fact, the pesto and cheese combination will have them coming back for more! -Denise Hruz, Germantown, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 cups.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 116 calories, Fat 12g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 129mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CHEESE AND PESTO SPREAD
A nice, light spread perfect for holiday entertaining. Serve with crackers.
Provided by CHStewart
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 6h20m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 1.7 g, Cholesterol 68.2 mg, Fat 27.1 g, Fiber 0.2 g, Protein 10.4 g, SaturatedFat 13.4 g, Sodium 318.4 mg, Sugar 0.3 g
PESTO GOAT CHEESE SPREAD
Categories Condiment/Spread No-Cook Vegetarian Quick & Easy Cream Cheese Goat Cheese Basil Gourmet
Number Of Ingredients 3
Steps:
- Stir together all ingredients with salt and pepper to taste until smooth.
WARM BASIL PESTO SPREAD
Enjoy flavorful basil pesto, fresh plum tomatoes and warm, melty cheese in this Warm Basil-Pesto Spread. Warm Basil-Pesto Spread is easy to make on the grill, fun to eat and thanks to aluminum foil, clean up is a breeze.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 20m
Yield 12 servings, 2 Tbsp. spread and 6 crackers each
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Place unwrapped Neufchatel on 8-inch square sheet of heavy-duty foil; top with next 3 ingredients. Place foil on grill grate; cover with lid.
- Grill 8 to 10 min. or until shredded cheese is melted and Neufchatel is softened, but still holding its shape.
- Transfer foil to platter. Serve cheese spread with crackers.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
PESTO AND RED PEPPER SPREAD
Need an appetizer that's as zesty as it is pretty? This creamy spread, with its Dijon mustard and layers of beautiful red peppers, will fit that bill.
Provided by My Food and Family
Categories Meal Recipes
Time 2h15m
Yield Makes about 1-2/3 cups spread or 12 servings, 2 Tbsp. spread and six crackers each.
Number Of Ingredients 5
Steps:
- Beat cream cheese, pesto and mustard with electric mixer on medium speed until well blended.
- Place half of the cream cheese mixture in 2-cup plastic wrap-lined bowl; press cream cheese mixture firmly into bowl. Top with peppers. Cover with remaining cream cheese mixture, spreading to edge of bowl. Cover with plastic wrap. Refrigerate at least 2 hours or until firm.
- Unmold cream cheese mixture onto serving plate; remove plastic wrap. Serve as a spread for the crackers.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
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