Sun-Dried Tomato and Pesto Cheese Spread

Ingredients:

• 4 cloves garlic, peeled
  

  Sun-Dried Tomatoes

• 11/2 C fresh basil leaves
• 1 tsp fresh lemon juice
• 1/4 C pine nuts
• 2 T extra virgin olive oil
• 2 2/3 C softened cream cheese
• 1/4 C freshly grated Parmesan cheese
• 1 1/3 C sun-dried tomatoes, packed in oil, drained
• 1/3 C tomato paste
• 3/4 C butter
• salt and pepper to taste

Directions:

• Chop the garlic in a food processor.
• Mix in basil, lemon juice, pine nuts and olive oil.  Process until well blended.
• Mix in 1/3 cup cream cheese and Parmesan cheese.  Blend using pulse setting until almost smooth.
• Transfer the mixture to a medium bowl.
• Coarsely chop sun-dried tomatoes in the food processor.  Mix in tomato paste and 1/3 cup cream cheese.
• Blend until smooth.
• Place 2 cups cream cheese and butter in a medium bowl.  Using an electric mixer, beat until fluffy.  Season with slat and pepper.
• Lightly grease a 1 1/2 quart baking dish.  Line dish with plastic wrap so that the wrap extends over sides of the dish.
• Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish.  Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture.
• Cover and chill in the refrigerator 8 hours, or over night.
• Carefully invert dish onto platter and remove plastic to serve.

Serve with crackers