Sunday, December 6, 2009

Layered Sun-Dried Tomato Dip

1 pkg cream cheese (8 oz) softened, divided
1/4 c. basil pesto (store bought or homemade)
1/2 c. sun-dried tomatoes in oil, drained, chopped
1/4 c. fresh parmesan cheese
1 container (8oz) sour cream
1 garlic clove
2 tsp Italian seasoning
1/4 c. pitted ripe olives, sliced
1 T. finely chopped basil
Additional chopped sun-dried tomatoes (optional)
Toasted French Bread slices

Preheat oven to 350. Combine half the cream cheese and pesto. Mix well and spread into bottom of a small baking dish (I mix it in my kitchenaid). Blot excess oil from tomatoes. Combine the rest of the cream cheese, tomatoes, parmesan, sour cream, garlic, and seasoning mix. Spread over pesto mixture. Bake 20-25 minutes until bubbly and hot. Garnish with olives, basil, and additional sun-dried tomatoes if desired.

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