Dried Tomato Pesto Spread
|Cream cheese||8 Ounce, softened (1 Package)|
|Feta cheese||2 Ounce, crumbled|
|Garlic||2 Clove (10 gm), minced|
|Basil leaves||1 Cup (16 tbs), firmly packed|
|Parsley sprigs||1 Cup (16 tbs)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Pine nuts/Walnuts / almonds||1⁄4 Cup (4 tbs)|
|Olive oil/Cooking oil||3 Tablespoon|
|Pine nuts/Walnuts / almonds, toasted||2 Tablespoon|
|Dried tomatoes||1⁄2 Cup (8 tbs), finely chopped (Oil Packed)|
|Crackers/Toasted french bread slices||1 Cup (16 tbs)|
1. In a food processor bowl or mixing bowl, combine the cream cheese, feta cheese, 2 cloves garlic, and milk. Cover and process or beat with an electric mixer on medium speed till almost smooth.
2. For pesto, in a clean food processor bowl or blender container, combine the basil, parsley, Parmesan cheese, 1/4 cup nuts, 2 cloves garlic, and olive oil. Cover and process or blend with several on-off turns till almost smooth, stopping machine several times and scraping sides; set aside.
3. Line a 3 1/2- to 4-cup mold with plastic wrap. Sprinkle the 2 tablespoons toasted nuts over bottom of mold. Spoon one-fourth cheese mixture atop nuts, spreading evenly. Carefully spread with half the pesto. Add another one-fourth of cheese mixture.
4. Sprinkle tomatoes atop cheese in mold. Add another one-fourth cheese mixture and the remaining pesto. Spread remaining cheese mixture atop. Cover; chill at least 4 hours or overnight.
Serving size: Complete recipe
Calories 2939 Calories from Fat 1815
% Daily Value*
Total Fat 211 g324.6%
Saturated Fat 79.4 g397.1%
Trans Fat 0 g
Cholesterol 335.4 mg111.8%
Sodium 3687.6 mg153.6%
Total Carbohydrates 200 g66.6%
Dietary Fiber 6 g24.1%
Sugars 16.1 g
Protein 71 g142%
Vitamin A 208.3% Vitamin C 165.3%
Calcium 127.4% Iron 108.6%
*Based on a 2000 Calorie diet