SUN-DRIED TOMATO CHEESE SPREAD RECIPES
SUN-DRIED TOMATO CHEESE SPREAD RECIPE | MYRECIPES
Provided by Caroline Williams, Lookout Mountain, Georgia
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal. Place on baking sheet.
- Bake at 425° for 45 minutes or until cloves are tender. Let cool slightly. Squeeze pulp from garlic cloves; mash.
- Beat garlic, goat cheese, and next 5 ingredients at medium speed with an electric mixer until well blended. Cover and chill until ready to serve. Serve with assorted crackers, breads, and vegetables.
SUN-DRIED TOMATO AND PESTO CHEESE SPREAD RECIPE | ALLRECIPES
This is an incredible cheese spread. With the red of the sun-dried tomatoes and the green of the pesto, it makes for a beautiful Christmas appetizer. Garnish with toasted pine nuts and sprigs of basil and serve with crackers.
Provided by Carol A.
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Total Time 8 hours 45 minutes
Prep Time 45 minutes
Yield 6.5 cups
Number Of Ingredients 11
Steps:
- 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 salt 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. Repeat layering, topping with remaining cream cheese and butter mixture. Cover and chill in the refrigerator 8 hours, or overnight.
- Carefully invert dish onto a platter and remove plastic to serve.
Nutrition Facts : Calories 83.1 calories, CarbohydrateContent 1.5 g, CholesterolContent 20.5 mg, FatContent 8.2 g, FiberContent 0.3 g, ProteinContent 1.5 g, SaturatedFatContent 4.5 g, SodiumContent 80.8 mg, SugarContent 0.3 g
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