Two Cheese Pesto Spread Recipes

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.

Steps:

• Place basil, Parmesan cheese, pine nuts, oil and garlic in food processor container; cover. Process until well blended. Add mozzarella cheese and cream cheese; cover. Process until smooth.
• Refrigerate at least 1 hour or up to 3 days.
• Remove from refrigerator about 1 hour before serving. Serve as a spread with crackers.

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.

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.

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.

Steps:

• Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
• Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
• Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
• Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

Steps:

• Heat grill to medium heat.
• Place unwrapped Neufchatel on 8-inch square sheet of heavy-duty foil; top with next 3 ingredients. Place foil on grill grate; cover with lid.
• Grill 8 to 10 min. or until shredded cheese is melted and Neufchatel is softened, but still holding its shape.
• Transfer foil to platter. Serve cheese spread with crackers.