PrintNeed a great snack that’s easy to make and will impress your dinner guests? Look no further!
Ingredients
4 cloves garlic, peeled
1-1/2 cups fresh basil leaves
1 tsp. fresh lemon juice
1/4 cup pine nuts
2 Tbsp. extra virgin olive oil
1-1/3 cups sun-dried tomatoes, packed in oil, drained
2-2/3 cups reduced fat cream cheese, softened
Instructions
Chop the garlic in a food processor. Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended, remove pesto and set aside. Coarsely chop sun-dried tomatoes in the food processor (or by chop hand).
Line a deep, square storage container with plastic wrap. Layer your ingredients in the following order (from bottom to top of the container), evenly spreading each: pesto, 1 1/3 cup cream cheese, sun-dried tomatoes, 1 1/3 cup cream cheese.
Cover and chill in the refrigerator for 2-3 hours. Carefully invert dish onto a platter and remove plastic to serve. Use a knife to fix any marks left by the plastic wrap.
Nutrition Facts per Serving:
(Serves 10)
Calories: 110
Total Fat: 4 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 5 mg
Sodium: 470 mg
Total Carbohydrates: 9 g
Fiber: 1 g
Protein: 11 g
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