CREAM CHEESE AND PESTO DIP
My family cannot get enough of this appetizer..perfect for football Sundays and oh so easy to make.
Provided by Melissa Straub
Categories Cheese Appetizers
Time 40m
Number Of Ingredients 7
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)
PESTO CREAM CHEESE DIP
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
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 DIP
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
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
PESTO CREAM CHEESE SPREAD
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
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
STUFFED CHICKEN WITH PESTO & CREAM CHEESE
Make and share this Stuffed Chicken With Pesto & Cream Cheese recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F.
- Brown the chicken breasts, make a slit down the side of each and fill with the cream cheese mixed with the pesto. Wrap each chicken breast in 1 slice of prosciutto.
- Bake for 10-15 minutes in a hot oven or until cooked through.
PESTO CREAM CHEESE SPREAD
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
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 :
PORTUGUESE KALE SOUP (WITH VEGGIE VERSION)
My grandmother (from Fall River Massachusettes) taught me to make this soup just before I went to college. I tweaked it a little, but not much. This is portuguese soul food. It cures all ills, especially the rainy cabin fever I get here in Seattle each winter. Note: 12.02.07 I stopped eating meat, but still love to make this soup. Vegetarians... use "Soyrizo" instead of Chourice.
Provided by Kendra PeloJoaquin
Categories Apple
Time 2h20m
Yield 1 huge pot of soup
Number Of Ingredients 16
Steps:
- Dump the potatoes in a big old stock pot with the garlic, the wine and about a gallon of water or stock, about a tbs of salt, a few dashes of hot sauce, the two apple halves and the bay leaves.
- Heat on medium with a lid.
- While the potatoes soften, simmer the chourico in a smallish sauce pan.
- Add a little olive oil if it's really lean sausage.
- Cover it and simmer on low (you want to save all the savory, spicey yumminess to stay right there in the pan!) When the potatoes are good and soft, mash them.
- (I take the apples out-- they should be floating -- for a sweeter soup, leave them in, but take the peels off.) I mash them right there in the stock pot, but some people like to strain them out, smash'em and then put them back inches.
- Whatever you do,*don't* dump out all of the wonderful broth the potatoes have created for you.
- Don't smash them entirely if you like a nice chunky soup.
- When the chourico is all cooked (I tell by the consistency.) put the onions in the pan and put the lid back on.
- Turn off the heat, and let the onions start to wilt in the pan.
- Let the potato broth simmer without a lid for about 1/2 hour.
- Taste it.
- Adjust salt/pepper.
- Take out the Bay Leaves Add the Kale, the Chourico/Onion mixture, the thyme, turmeric (about 1 tsp each), the tomatoes and the beans.
- Let it simmer with the lid off for about 1/2 hour.
- Taste it, adjust it.
- Add the juice of about the 1/4 of the lemon.
- Continue to simmer and taste for about 1 hour or so adjusting lemon, spices, salt, and hot sauce.
- Serve with some crusty bread, and parmesean cheese to put on top.
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