A simple and impressive appetizer!
Serves: 8
Cook Time: 0
Cook Time: 0
Smithfield Product: None
Ingredients
- 2 packages (8 oz. each) cream cheese, softened
- 1 package (6.5 oz) garlic and herb cheese spread
- 1 log (4 oz) goat cheese
- 4 tablespoons butter, softened
- 1 cup sundried tomatoes, chopped and drained
- 1/2 cup pine nuts, toasted and divided
- 1 cup prepared pesto, oil drained
- Fresh basil leaves
- Cheese cloth
Steps
In a medium mixing bowl using a hand mixer, mix the cheeses and butter together just until combined well. Do not over-mix.
Line a small loaf pan with cheese cloth. Place basil leaves decoratively in the bottom of the lined pan. Top with one third of the cheese mixture and spread evenly over the bottom of the loaf pan. Sprinkle with 1/4 cup of the pine nuts. Top with an even layer of sundried tomatoes. Top with another layer of the cheese mixture. Sprinkle remaining pine nuts over the cheese mixture and top with an even layer of pesto. Finish off with the remaining cheese mixture. Fold cheese cloth over the bottom of the layered dip and refrigerate for at least an hour or overnight.
Line a small loaf pan with cheese cloth. Place basil leaves decoratively in the bottom of the lined pan. Top with one third of the cheese mixture and spread evenly over the bottom of the loaf pan. Sprinkle with 1/4 cup of the pine nuts. Top with an even layer of sundried tomatoes. Top with another layer of the cheese mixture. Sprinkle remaining pine nuts over the cheese mixture and top with an even layer of pesto. Finish off with the remaining cheese mixture. Fold cheese cloth over the bottom of the layered dip and refrigerate for at least an hour or overnight.
Serving Suggestions
Serve with your favorite crackers, bread or crisp vegetables
This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.
0 comments:
Post a Comment