Sun-Dried Tomato and Pesto Cheese Spread


  • 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


  • 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

photo by: Lenny Montana

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