Quick Layered Pesto Spread Food
LAYERED PESTO CHEESE SPREAD
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
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.
PESTO HERB SPREAD
This is a yummy, creamy version of standard pesto that makes a great spread for get togethers. Tastes great with pita chips or sourdough bread! Sun dried tomatoes may be mixed in for a zesty tang. Add crunch by coating the finished spread with almonds.
Provided by veggigoddess
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 1h15m
Yield 20
Number Of Ingredients 4
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.
Nutrition Facts : Calories 90 calories, Carbohydrate 0.8 g, Cholesterol 25.4 mg, Fat 8.9 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 84.4 mg, Sugar 0.1 g
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 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 :
QUICK & SIMPLE PESTO (CLASSIC PESTO RECIPE) SAUCE
This is a pretty easy recipe for a classic pesto sauce. It can be served with pasta for "Pasta & Pesto" or spread on toasted Italian bread or on sandwiches and salads... You can blend it into bread or muffin mix. You can make Pesto Pizza. You can even add heavy cream if you desire a "creamy pesto sauce". The key is to use only FRESH BASIL. Note: Pine nuts are AKA Pignoli Nuts
Provided by BlondieItaliana
Categories Spreads
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in blender or food processor & cover.
- Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
Nutrition Facts : Calories 1628.5, Fat 166.2, SaturatedFat 29.7, Cholesterol 52.8, Sodium 927.3, Carbohydrate 12, Fiber 3.4, Sugar 2, Protein 31.6
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
QUICK-LAYERED PESTO SPREAD RECIPE
Make you own homemade pesto spread with the help of just four ingredients. There's no need to run to the supermarket to buy a jar when you can make your own
Provided by Recipes.net Team
Categories Dip, Sauce & Condiment
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Spread softened cream cheese over entire bottom of a shallow serving platter or pie plate.
- Evenly spread pesto sauce over the cream cheese.
- Sprinkle garlic over pesto and top with the chopped tomato.
- Place a spreader or small spoon in the dish for topping on toasted French bread, crackers, toasted bagels, pita chips or packaged cocktail rye bread.
Nutrition Facts : Calories 427.00kcal, Carbohydrate 10.00g, Cholesterol 67.00mg, Fat 41.00g, Fiber 2.00g, Protein 7.00g, SaturatedFat 15.00g, ServingSize 4.00 people, Sodium 715.00mg, Sugar 5.00g
LAYERED SUN-DRIED TOMATO AND BASIL PESTO DIP
Make and share this Layered Sun-Dried Tomato and Basil Pesto Dip recipe from Food.com.
Provided by HannahSve
Categories High In...
Time 10m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Spread whipped cream cheese in serving dish (best if done at room temp).
- Top with pesto, then sun-dried tomatoes.
- Sprinkle with pine nuts.
- Serve with pita chips or crackers. Yum!
LAYERED PESTO AND ROASTED RED PEPPER DIP
I found this delicious dip recipe on a box of Wheat Thins. The taste is so amazing and elegant. If I didn't know better, I would have thought there was wine in the recipe. I tried each layer seperately and they were good - but perfect together on a cracker. The photo shown is what this recipe makes....for company, I would double it if I were you. Pesto and Red Pepper...a great combination now in my book!
Provided by Pam-I-Am
Categories Cheese
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 4
Steps:
- Soften cream cheese to room temperature.
- Place half of the cream cheese, pesto and milk in a blender or food processor - blend until smooth.
- Remove and place into a shallow bowl or plate.
- Clean out blender/food processor.
- Place half (4 oz) of the cream cheese and the red peppers in a blender or food processor. Cover and blend 30 to 40 seconds until smooth.
- Place red pepper mixture on top of the pesto mixture.
- Place in a the refrigerator to chill for 1 hour before serving.
- Serve with Wheat Thins or your choice of crackers. You can dip the crackers in the dip or use a spreader.
- Note: Makes 9 servings of 2 Tablespoons each. If you want to make a larger serving for a party, double recipe.
LAYERED BRIE WITH PESTO
A colourful addition to an appetizer platter. Especially nice at Christmas with the red and green. Use prepared pesto or make your own when basil is in season. Prep time includes freezing Brie for 2 hours.
Provided by Just Call Me Martha
Categories Spreads
Time 2h40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cover tomatoes with hot water and soak for 30 minutes.
- Drain well.
- Chop in food processor.
- Add olive oil and lemon juice and process until mixture is pureed.
- Season with pepper.
- Set aside Freeze Brie for 2 hours to firm.
- Preheat oven to 350.
- With sharp knife, split Brie in half horizontally.
- Spread base with pesto and then with sun-dried tomato mixture.
- Leave 1/4" from edge.
- Cover with top of Brie and press together gently.
- Bake for 10 minutes to just soften cheese.
- Top with pinenuts, pressing gently into skin of Brie.
- Serve with crackers and fruit for spreading and dipping.
Nutrition Facts : Calories 343, Fat 28.3, SaturatedFat 13.8, Cholesterol 75.6, Sodium 570, Carbohydrate 5.2, Fiber 1.9, Sugar 2.6, Protein 18.9
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