Tomato Cheeze Spread


  • 4 cloves garlic.

  • 1 1/2 cups fresh basil leaves.

  • 1 teaspoon fresh lemon juice.

  • 1/4 cup pine nuts.

  • 2 tablespoons olive oil.

  • 2 2/3 cups softened cream cheese.

  • 1/4 cup grated Parmesan cheese.

  • 1 1/3 cups sun-dried tomatoes, packed in oil, drained.

  • 1/3 cup tomato paste.

  • 3/4 cup butter.

  • salt and pepper according to taste.


  • 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.

  • Chop sun-dried tomatoes in the food processor.

  • Mix in tomato paste and 1/3 cup cream cheese. Blend until it turn 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.

  • 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 it is ready to serve.


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