PESTO AND SUNDRIED TOMATO CHEESE SPREAD
PESTO TOMATOES AND CHEESE OH MY
This splurge of a recipe will not fail, ever. This combo of a dip is just enough to cure your craving for salt. Eat it with bread, pretzels, pita chips, or even just a fork!
Ingredients
- 4 oz Goat cheese
- 8 oz Cream cheese
- 6 oz Basil pesto
- 6 oz Sun dried tomato spread
Instructions
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Mix cream cheese and goat cheese together.
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Use a small bowl or pan as a mold for your cheese spread.
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Line the mold with plastic wrap.
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Layer the ingredients beginning with the cheese (the layer should be about 1/2″ thick).
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Then a layer of basil pesto.
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A second layer of cheese.
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A layer of sun dried tomato spread.
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A final layer of cheese.
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Wrap mold in plastic wrap and refrigerate for 1-2 hours or overnight.
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When ready to serve unwrap the mold and turn it upside down on the plate it will be served on. Pull down on the plastic wrap lining the mold to help pull the cheese free of the mold.
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Using a butter knife or spatula scrape the sides and top of the cheese spread to clean off any excess oil or pesto.
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Serve with crackers or bread.