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.
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.
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.
Time 1h10m Yield 12 serving(s) Number Of Ingredients 5 Steps:
Mix cream cheese, pesto and Parmesan cheese. Add olives and pimento. Refrigerate at least one hour.
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.
Time 6h20m Yield 12 Number Of Ingredients 9 Steps:
Blend basil leaves, pine nuts, and garlic together in a blender until evenly chopped. Add Parmesan cheese, Romano cheese, and olive oil; blend until smooth. Beat cream cheese and Brie cheese together in a bowl until nearly smooth. Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into cheese mixture. Line a 3 1/2-cup mold with plastic wrap. Spread 1/4 the cheese mixture into the mold; top with 1/3 the basil pesto. Repeat layering 2 more times, ending with cheese mixture. Refrigerate until set, 6 to 24 hours. Turn mold onto a plate and remove plastic wrap.
Number Of Ingredients 3 Steps:
Stir together all ingredients with salt and pepper to taste until smooth.
Time 20m Yield 12 servings, 2 Tbsp. spread and 6 crackers each Number Of Ingredients 5 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.
More about “pesto cream cheese spread recipes”
Time 2h15m Yield Makes about 1-2/3 cups spread or 12 servings, 2 Tbsp. spread and six crackers each. Number Of Ingredients 5 Steps:
Beat cream cheese, pesto and mustard with electric mixer on medium speed until well blended. Place half of the cream cheese mixture in 2-cup plastic wrap-lined bowl; press cream cheese mixture firmly into bowl. Top with peppers. Cover with remaining cream cheese mixture, spreading to edge of bowl. Cover with plastic wrap. Refrigerate at least 2 hours or until firm. Unmold cream cheese mixture onto serving plate; remove plastic wrap. Serve as a spread for the crackers.
