Cream Cheese Pesto Spread Food

PESTO CREAM CHEESE SPREAD

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.

CREAM CHEESE AND PESTO DIP

Steps:

• 1. Spray a medium size piece of aluminum foil with non stick spray. Place blocks of cream cheese next to each other in center of foil
• 2. Spread pesto sauce over top of cream cheese. Slice the cherry tomatoes and position on top of pesto. Sprinkle with garlic powder, salt and pepper to taste. Lightly sprinkle top with shredded italian cheese.
• 3. loosly wrap foil around the cream cheese mixture, leaving space at the top (kind of tented) and place on cookie sheet.
• 4. Bake at 350 just until soft and warm and flavors melded (about 30 minutes) Serve with Triscuits (I use the herb type)

CREAM CHEESE PESTO PASTA

Steps:

• Cook pasta according package to directions. Drain, but reserve about 1/2 cup water.
• Whisk cream cheese with pesto and about 6 Tbsp pasta water until creamy. Adding more or less water will produce thinner or thicker sauce. Pour over drained tortellini and toss to combine.
• Serve immediately. Serving suggestion (optional): sprinkle with some chopped parsley, roasted sunflower seeds and grated Parmesan cheese.

PESTO CREAM CHEESE BAKE

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.

PESTO CREAM CHEESE SPREAD

Steps:

• Combine all the pesto ingredients in a food process and mix until well combined.
• Mix 2 tablespoons of pesto with 4 tablespoons of cream cheese. (You'll have leftover pesto for another time.)
• Spread on crackers or bread, or toss with warm pasta.

PESTO AND RED PEPPER SPREAD

Steps:

• Beat cream cheese, pesto and mustard with electric mixer on medium speed until well blended.
• Place half of the cream cheese mixture in 2-cup plastic wrap-lined bowl; press cream cheese mixture firmly into bowl. Top with peppers. Cover with remaining cream cheese mixture, spreading to edge of bowl. Cover with plastic wrap. Refrigerate at least 2 hours or until firm.
• Unmold cream cheese mixture onto serving plate; remove plastic wrap. Serve as a spread for the crackers.

PESTO GOAT CHEESE SPREAD

Steps:

• Combine all ingredients together until smooth.
• Chill before using.
• Serve with crackers, if desired.

WARM BASIL PESTO SPREAD

Steps:

• Heat grill to medium heat.
• Place unwrapped Neufchatel on 8-inch square sheet of heavy-duty foil; top with next 3 ingredients. Place foil on grill grate; cover with lid.
• Grill 8 to 10 min. or until shredded cheese is melted and Neufchatel is softened, but still holding its shape.
• Transfer foil to platter. Serve cheese spread with crackers.

LAYERED PESTO CHEESE SPREAD

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.

WHIPPED PESTO CREAM CHEESE SPREAD

Steps:

• Place the Neufchatel cheese in a large glass bowl. Using a hand mixer, whip the cheese until it is light and fluffy, 2 to 3 minutes.
• Add the pesto and salt, and whip until combined.
• Cover and refrigerate until ready to use.

PESTO CREAM CHEESE SPREAD

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.

SUN-DRIED TOMATO AND PESTO CHEESE SPREAD

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.

CREAM CHEESE AND PESTO SANDWICH

Steps:

• Slice bread horizontally in half.
• Spread cream cheese on one half. Sprinkle with some salt and pepper.
• Layer lettuce leaves and tomato, sprinkle with salt.
• Then layer cucumber and carrots, sprinkle with pepper. End with the basil leaves.
• Spread pesto on other half of the bread and lay it on top of the basil leaves to make a sandwich.
• Enjoy!

CREAM CHEESE PESTO SPREAD

Steps:

• In a small baking dish, spread cream cheese in the bottom.
• Top with pesto and spread evenly.
• Sprinkle tomatoes on top of the pesto.
• Sprinkle shredded cheese on top of tomatoes.
• Bake at 350 degrees for 10-15 minutes, or until shredded cheese is melted.
• Serve with crackers or chips.

EASY-BAKE CHEESE & PESTO

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.

PESTO CREAM CHEESE DIP

Steps:

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

BAKED CREAM CHEESE-PESTO APPETIZER

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.

PESTO-CREAM CHEESE TERRINE (SPREAD)

Steps:

• Line the bottom of a 9 x 5-inch loaf pan with plastic wrap, but allow about 6 inches to hang over the edges of the pan for easy removal.
• Coat the plastic wrap with cooking spray.
• Line the bottom and sides of the pan with the provolone cheese slices (cutting to fit if necessary).
• Process the mozzarella cheese with all remaining ingredients in a processor until smooth.
• Spoon the mixture into the prepared loaf pan, pressing down with back of the spoon to pack down the mixture.
• Fold the excess overhang of plastic wrap over the mixture.
• Chill for minimum 12 hours.
• Invert chilled loaf onto a serving dish and discard the plastic wrap.
• Serve with crackers.

PESTO CREAM CHEESE SPREAD

Steps:

• Mix cream cheese and goat cheese together.
• Use a small bowl or pan as a mold for your cheese spread. Spary a small amount of cooking spray on the inside of the container and then line it with plastic wrap.
• Layer the ingredients into the dish beginning with the cheese (the layer should be about 1/2" thick).
• Next add a layer of basil pesto.
• Place a second layer of cheese on top of the pesto being careful not to press down too hard.
• Top with a layer of sun dried tomato spread.
• Finish with a final layer of cheese.
• Wrap the mold in plastic wrap and refrigerate for 1-2 hours or overnight.
• 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.
• Using a butter knife or spatula scrape the sides and top of the cheese spread to clean off any excess oil or pesto.
• Top with pine nuts (optional)
• Serve with crackers or bread.

CHEESE AND PESTO SPREAD

Steps:

• Blend basil leaves, pine nuts, and garlic together in a blender until evenly chopped. Add Parmesan cheese, Romano cheese, and olive oil; blend until smooth.
• Beat cream cheese and Brie cheese together in a bowl until nearly smooth.
• Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into cheese mixture.
• Line a 3 1/2-cup mold with plastic wrap. Spread 1/4 the cheese mixture into the mold; top with 1/3 the basil pesto. Repeat layering 2 more times, ending with cheese mixture. Refrigerate until set, 6 to 24 hours. Turn mold onto a plate and remove plastic wrap.

LAYERED PESTO & SUN DRIED TOMATO CREAM CHEESE SPREAD

Steps:

• Line a medium glass bowl with plastic wrap, one that holds roughly three cups, leaving excess wrap overlapping the bowls edges. Set aside
• Add the cream cheese and butter to a medium mixing bowl, and using a hand mixer cream them together until smooth.
• In a separate bowl, stir together the pesto and Parmesan cheese until evenly incorporated.
• Layer half of the cream cheese mixture into the bottom of the bowl, using a spoon or spatula to gently spread out evenly.
• Spread half the pesto evenly out over top, followed by the sun dried tomatoes. Repeat the layers.
• Cover with the excess plastic wrap to seal, and refrigerate for at least an hour but up to four hours.
• When ready to serve, carefully use the plastic wrap to remove the cheese mold from the bowl. Set it upside down (the larger end) onto a serving plate and carefully remove the plastic wrap. Discard the wrap.
• Serve with assorted crackers or pretzels of choice.

BASIL PESTO SPREAD

Steps:

• Spread about 1/4 cup of basil pesto on top a brick of cream cheese. Light cream cheese works great too.
• Bake at 350 degrees for about 20 mins until the cheese is warm through and the basil pesto is bubbly.
• Pour ½ cup quartered cherry tomatoes over top when you pull it out of the over. Some will fall to the side and slightly cook in the pesto and some will stay on top, they add great color and a burst of flavor.
• Cook the dip in the same dish that it will be served in so all the pesto pools around the cream cheese.

CREAM CHEESE PESTO DIP

Steps:

• First spread the soft cream cheese over the bottom of a baking dish.
• Next spread the pesto over the cheese.
• Then sporadically place the tomato halves on the pesto layer and sprinkle with pine nuts.
• Place the dip in the pre-heated oven for 10 minutes or until the tomatoes are slighly roasted.
• Serve warm with pasta chips, baguette or veggies.

BASIL WALNUT SPREAD

Steps:

• Gather the ingredients.
• In ​a food processor , combine the basil and garlic. Process until finely chopped. Add cream cheese, Parmesan cheese, walnuts, olive oil, and a few turns of ground black pepper. Process until smooth.
• Transfer spread mixture to a serving dish and garnish with fresh basil leaves.
• Serve with assorted crackers or baguette rounds.
• Enjoy!

PESTO CREAM CHEESE SPREAD

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.

PESTO HERB SPREAD

Steps:

• Place cream cheese and pesto in a food processor or blender. Blend until smooth. Mix in the chives and cilantro. Continue blending until smooth. Transfer to a mold lined with plastic wrap. Cover and chill in the refrigerator 1 hour, or until firm.

PESTO GOAT CHEESE SPREAD

Steps:

• Stir together all ingredients with salt and pepper to taste until smooth.

TWO-CHEESE PESTO SPREAD

Steps:

• Place basil, Parmesan cheese, pine nuts, oil and garlic in food processor container; cover. Process until well blended. Add mozzarella cheese and cream cheese; cover. Process until smooth.
• Refrigerate at least 1 hour or up to 3 days.
• Remove from refrigerator about 1 hour before serving. Serve as a spread with crackers.

EASY PESTO CHEESE SPREAD

Steps:

• In the bowl of a food processor, combine first 5 ingredients by pulsing until coarsely chopped. Drizzle in the olive oil while processor is running and process until a thick paste is formed. Remove to mixing bowl and combine thoroughly with the softened cream cheese. Place in serving container. Refrigerate until ready to use.