Baked Cream Cheese Pesto Appetizer Food

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PESTO CREAM CHEESE DIP



Pesto Cream Cheese Dip image

Quick and easy! 2 ingredients + 25 minutes = yummy. You may use pre-made pesto from the store, or you can make your own (preferred) using one of the recipes on this site; try the one titled 'Easy Pesto'. A great new way to use all that basil in the garden! Serve with toasted slices of French bread.

Provided by lil deb

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 25m

Yield 4

Number Of Ingredients 2

1 (8 ounce) package cream cheese, softened
⅔ cup basil pesto

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread cream cheese evenly in the bottom of an 8-inch round baking dish. Layer pesto evenly over cream cheese.
  • Bake in the preheated oven until bubbling, about 20 minutes.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 4.2 g, Cholesterol 74.9 mg, Fat 38.5 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 17.4 g, Sodium 483.1 mg, Sugar 0.1 g

PESTO CREAM CHEESE SPREAD



Pesto Cream Cheese Spread image

This is a terrific appetizer to serve when hosting an Italian-theme-meal. People may be a little hesitant to try it, but once they dip in, they won't be able to stop! -Cynthia Emshoff, Sarasota, Florida

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 1-1/2 cups.

Number Of Ingredients 11

1 package (8 ounces) cream cheese, softened
1/8 teaspoon garlic powder
1/3 cup grated Parmesan cheese
3 tablespoons butter, softened
1/2 cup minced fresh parsley
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 cup finely chopped walnuts
3 tablespoons olive oil
Assorted crackers

Steps:

  • Line a 5-3/4x3x2-in. loaf pan with plastic wrap. In a small bowl, combine cream cheese and garlic powder until blended; set aside. In another small bowl, combine the Parmesan cheese, butter, parsley, garlic, basil and marjoram until blended. Stir in walnuts. Gradually stir in oil., Spread about 1/4 cup cream cheese mixture in prepared pan. Carefully spread with a third of the Parmesan mixture. Repeat layers twice. Top with remaining cream cheese mixture. Cover and refrigerate for at least 5 hours. Unmold; serve with crackers.

Nutrition Facts :

PESTO CREAM CHEESE BAKE



Pesto Cream Cheese Bake image

With the holiday season upon us, this Pesto Cream Cheese Bake is perfect to make for any pot-luck, party, or gathering. It's so simple to make and trust me, everyone will enjoy it!

Provided by Lisa Leake

Categories     Holiday     Snacks & Appetizers

Time 25m

Number Of Ingredients 6

1 cup basil (fresh, leaves only)
3 tablespoons pine nuts
¼ cup parmesan cheese (freshly grated)
1 clove garlic
1 tablespoon olive oil
1 block cream cheese ((low fat version not recommended))

Steps:

  • Preheat oven to 375 degrees F.
  • Combine the first 5 ingredients down to the olive oil in a food processor or mini chopper and blend together to make the pesto.
  • Put the cream cheese block on a baking tray. You can put parchment paper under the cream cheese to make the transition to the serving tray later a little easier.
  • Spread a thick layer of the pesto on top of the cream cheese block.
  • Bake for 20 - 25 minutes or until it is a little brown and bubbly on top. Serve with whole grain crackers or toast points.

Nutrition Facts : Calories 56 kcal, Carbohydrate 1 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 48 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

LAYERED PESTO CHEESE SPREAD



Layered Pesto Cheese Spread image

Guests won't be able to pass up this unique spread. In fact, the pesto and cheese combination will have them coming back for more! -Denise Hruz, Germantown, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/2 cups.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 jar (3-1/2 ounces) prepared pesto
1/4 cup grated Parmesan cheese
1/2 cup chopped oil-packed sun-dried tomatoes
Assorted crackers or baked pita chips

Steps:

  • Line a 3-cup bowl with plastic wrap; set aside. , In a small bowl, beat cream cheese and butter until smooth. In another bowl, combine pesto and Parmesan cheese. Layer half of the cream cheese mixture, pesto mixture and sun-dried tomatoes in prepared bowl. Repeat layers. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate. Serve with crackers.

Nutrition Facts : Calories 116 calories, Fat 12g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 129mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

BAKED PESTO AND SUN-DRIED TOMATO APPETIZER



Baked Pesto and Sun-Dried Tomato Appetizer image

Gotta love refrigerated crescent dinner rolls. They make elegant appetizers when stuffed with pesto and sun-dried tomatoes. And they're a cinch to prepare.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 4

1 can (8 oz.) refrigerated crescent dinner rolls
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
2 tsp. CLASSICO Traditional Basil Pesto Sauce and Spread
2 tsp. finely chopped drained oil-packed sun-dried tomatoes

Steps:

  • Preheat oven to 400°F. Unroll crescent dough; separate into four rectangles. Place two of the rectangles, side-by-side, on nonstick baking sheet. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.
  • Cut block of cream cheese horizontally in half. Spread pesto onto bottom half of cream cheese; cover with tomatoes. Top with remaining cream cheese to form sandwich. Place in center of dough. Bring up ends of dough around all sides of cream cheese to enclose completely; pinch ends of dough together to seal. Place, seam-side down, on baking sheet. Cut remaining crescent dough into small fun shapes, such as leaves or fruit. Arrange on top of dough.
  • Bake 20 min. Serve warm with assorted crackers and fresh vegetables.

Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 1 g, Protein 2 g

BAKED CREAM CHEESE-PESTO APPETIZER



Baked Cream Cheese-Pesto Appetizer image

This appetizer looks ridiculously impressive, but it doesn't take much effort to make. Just wrap a frozen puff pastry sheet around cream cheese and pesto.

Provided by My Food and Family

Categories     Meal Recipes

Time 35m

Yield 16 servings

Number Of Ingredients 3

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
1 frozen puff pastry sheet (12 of 17.3-oz. pkg.), thawed
2 tsp. CLASSICO Traditional Basil Pesto Sauce and Spread

Steps:

  • Heat oven to 400°F.
  • Cut cream cheese horizontally in half. Place 1 piece in center of pastry sheet; spread with pesto. Cover with remaining cream cheese.
  • Bring sides of pastry over cream cheese, completely enclosing cream cheese; press edges together to seal. Place, seam side down, on baking sheet sprayed with cooking spray.
  • Bake 20 min. or until golden brown.

Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 0 g, Protein 2 g

BAKED PESTO AND CHEESE APPETIZER



Baked Pesto and Cheese Appetizer image

Imagine cutting into a crescent dinner roll to reveal creamy Neufchatel cheese and savory pesto. Then imagine crackers dipping and the crowd going wild.

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 12 servings.

Number Of Ingredients 5

1 can (4 oz.) reduced fat refrigerated crescent dinner rolls
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
2 Tbsp. chopped roasted red peppers
1 egg, beaten

Steps:

  • Heat oven to 350°F.
  • Unroll dough on lightly greased baking sheet; firmly press seams together to form 12x4-inch rectangle.
  • Cut Neufchatel horizontally in half. Place 1 Neufchatel piece on half of dough; top with 1 Tbsp. pesto and peppers. Cover with remaining Neufchatel piece; spread with remaining pesto. Brush dough with egg; fold in half to enclose filling. Press edges of dough together to seal. Brush top with any remaining egg.
  • Bake 15 to 18 min. or until lightly browned. Cool 10 min. Serve with assorted reduced-fat crackers and cut-up fresh vegetables.

Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

PESTO CREAM CHEESE DIP



Pesto Cream Cheese Dip image

Make and share this Pesto Cream Cheese Dip recipe from Food.com.

Provided by nvermd

Categories     < 4 Hours

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 5

1 (8 ounce) container philadelphia soft cream cheese spread
1/3 cup prepared pesto sauce
2 tablespoons grated parmesan cheese
1 tablespoon chopped pitted ripe olives
1 tablespoon diced pimento

Steps:

  • Mix cream cheese, pesto and Parmesan cheese.
  • Add olives and pimento.
  • Refrigerate at least one hour.

Nutrition Facts : Calories 60.4, Fat 5.7, SaturatedFat 3.6, Cholesterol 17.7, Sodium 146.2, Carbohydrate 0.8, Sugar 0.7, Protein 1.7

CREAM CHEESE WITH PESTO & PINE NUTS



Cream Cheese With Pesto & Pine Nuts image

my boyfriend introduced me to this dish & its a wonderfully easy appetizer that is sure to please!

Provided by catalinacrawler

Categories     Spreads

Time 5m

Yield 10 serving(s)

Number Of Ingredients 4

1 (8 ounce) package cream cheese
1 (8 ounce) package pesto sauce
1/4 cup pine nuts
1 (8 ounce) package whole wheat crackers

Steps:

  • place the cream cheese on a microwave safe plate & place pesto in microwave safe bowl.
  • heat pesto for 1 minute to heat.
  • heat cheese for 30-45 seconds. just long enough to soften but not melt.
  • pour pesto over cream cheese & top with pine nuts.
  • serve with crackers.

Nutrition Facts : Calories 203.1, Fat 14.2, SaturatedFat 5.9, Cholesterol 24.9, Sodium 217.8, Carbohydrate 16.7, Fiber 2.5, Sugar 0.2, Protein 4.2

PESTO CREAM CHEESE SPREAD



Pesto Cream Cheese Spread image

This is a wonderful spread to take to a finger food fellowship or potluck. Serve with veggies or crackers. Prep time does not include set up time in refrigerator

Provided by Chef Buggsy Mate

Categories     Spreads

Time 30m

Yield 1 1/2 cup, 20-25 serving(s)

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
1/8 teaspoon garlic powder
1/3 cup parmesan cheese, grated
3 tablespoons butter, softened
1/2 cup pesto sauce
3 tablespoons olive oil
assorted cracker
raw vegetables

Steps:

  • Line a 5-3/4x3" loaf pan with plastic wrap.
  • In a small bowl, combine cream cheese and garlic powder until well blended; set aside.
  • In a bowl, combine Parmesan cheese, butter and pesto sauce until blended.
  • Gradually stir in olive oil.
  • Spread about 1/4 cup cream cheese mixture into prepared pan.
  • Carefully spread with 1/3 pesto mixture.
  • Repeat layers twice.
  • Top with remaining cream cheese mixture.
  • Cover and refrigerate at least 5 hours.
  • Un-mold; serve with crackers and veggies.
  • NOTE: to get nice layers refrigerate first cream cheese layer until firm then top with even layer of pesto mix. Refrigerate after each layer.

Nutrition Facts : Calories 80, Fat 8.2, SaturatedFat 4.2, Cholesterol 18.5, Sodium 71.3, Carbohydrate 0.4, Protein 1.5

EASY-BAKE CHEESE & PESTO



Easy-Bake Cheese & Pesto image

Baked brie lovers will appreciate this easy-to-make variation of the traditional warm cheese treat.

Provided by My Food and Family

Categories     Dairy

Time 40m

Yield 12 servings

Number Of Ingredients 5

1 can (4 oz.) refrigerated crescent dinner rolls
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
2 Tbsp. chopped roasted red peppers
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
1 egg, beaten

Steps:

  • Heat oven to 350°F.
  • Unroll crescent dough on baking sheet sprayed with cooking spray; press into 12x4-inch rectangle, pressing perforations and seams in dough together to seal.
  • Cut cream cheese horizontally in half to form 2 rectangles Place 1 cream cheese piece on half the dough; top with peppers and 1 Tbsp. pesto sauce. Cover with remaining cream cheese piece; spread top with remaining pesto sauce.
  • Brush dough with egg; fold in half to completely enclose filling. Press edges of dough together to seal. Brush top with any remaining egg.
  • Bake 15 to 18 min. or until lightly browned. Cool 10 min.

Nutrition Facts : Calories 120, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

BAKED PESTO & SUN-DRIED TOMATO APPETIZER



Baked Pesto & Sun-Dried Tomato Appetizer image

Your guests will be standing by the oven waiting for this to come out. Don't expect it to last long...trust me! EASY and IMPRESSIVE! Compliments of Kraft.

Provided by Chef Decadent1

Categories     < 30 Mins

Time 30m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 4

1 (8 ounce) can refrigerated crescent dinner rolls
8 ounces cream cheese
2 teaspoons pesto sauce
2 teaspoons sun-dried tomatoes

Steps:

  • Preheat oven to 400°F.
  • Unroll crescent roll dough (I use Pillsbury); separate into 4 rectangles.
  • Place 2 of the rectangles side by side, on a nonstick baking dish. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish.
  • Cut the block of cream cheese horizontally. Place one half on the pastry. Spread with 2 tsp basil pesto and 2 tsp of finely chopped and drained oil packed sun dried tomatoes. Place the other half of the cream cheese on top to form a sandwich.
  • Bring up sides of dough to encase the cream cheese completely and decorate with remainder of dough.
  • Bake for 20 minutes. Enjoy!

Nutrition Facts : Calories 186.7, Fat 11.7, SaturatedFat 6.7, Cholesterol 45.4, Sodium 244.2, Carbohydrate 15.7, Fiber 1.1, Sugar 1.4, Protein 4.9

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