Description
Pesto, Sun-dried Tomato, and Cream Cheese Spread is an easy make-ahead appetizer. It is a hit every time!
Ingredients
Units
Scale
- 8-ounces 1/3 reduced-fat cream cheese
- 4 ounces goat cheese
- 1/2 cup pesto
- 1/4 cup finely ground walnuts
- 1/4 cup thinly sliced, well-drained sun-dried tomatoes packed in oil
Instructions
- Line a 2 cup mini-loaf pan, bowl, or ramekin with plastic wrap. Leave a 3-4" overhang.
- Combine cream cheese and goat cheese in a food processor or mixer until well blended and smooth.
- Drop 1/3 of the cream cheese mixture on the bottom of the plastic-lined container and spread with the back of a small metal spoon that has been dipped in water.
- Spread half of the pesto over the cream cheese mixture.
- Sprinkle 1/2 of the walnuts on the pesto.
- Arrange 1/2 of the tomatoes over the walnuts.
- Drop 1/2 of the remaining cream cheese mixture on tomatoes and spread to cover them completely.
- Repeat layering with remaining pesto, walnuts, sun-dried tomatoes, and cream cheese mixture.
- Fold the plastic overhang over the spread.
- Refrigerate overnight.
- To serve: Unfold the plastic wrap and invert the spread onto a serving plate. Remove the container and plastic wrap.
- Allow the spread to stand at room temperature for 30 minutes before serving.
- Serve with toasted or plain French bread slices, crackers, carrots, cucumber slices, or mini bell pepper halves.
Notes
- Drain the pesto to prevent the oil from "bleeding" onto the sides of the spread.
- Drain and, using a paper towel, pat the sun-dried tomatoes to absorb excess oil. Blotting the oil will prevent it from leaking out onto the sides of the spread.
- Use a small metal spoon dipped in water to spread the cream cheese.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 73
- Sugar: 0.9 g
- Sodium: 134.2 mg
- Fat: 6.3 g
- Carbohydrates: 1.9 g
- Protein: 2.5 g
- Cholesterol: 8.7 mg
