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Recipe Summary

prep:
45 mins
chill:
3 hrs
cook:
3 mins
total:
3 hrs 48 mins
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat softened cream cheese in large bowl until light and fluffy. Divide into thirds.

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  • For pesto, combine basil, pine nuts and garlic in food processor. Whirl until finely chopped.

  • Stir basil mixture into a third of the cream cheese along with Parmesan cheese until well blended.

  • Place red peppers in clean food processor bowl. Whirl until pureed. Transfer to small skillet. Whisk in cornstarch until well blended and smooth. Bring to simmering over medium heat; cook for about 3 to 5 minutes or until thickened. Cool for 15 minutes. Whisk into another third of cream cheese until well blended.

  • Mix green onion into the remaining third of cream cheese until blended.

  • Line 6-cup bowl with plastic wrap, leaving 2-inch overhang.

  • Turn pesto into lined bowl; pack firmly. Spoon on green onion mixture; carefully spread to cover pesto layer. Top with red pepper layer, spreading to completely cover onion layer. Cover the top with the plastic wrap overhang. Refrigerate for 2 to 3 hours or until firm.

  • Fold back the plastic wrap; unmold onto serving plate. Garnish with fresh basil leaves and sweet red pepper roses if desired. Serve with thin slices of party bread, crackers or pita chips. Makes 5 cups.

Nutrition Facts

27 calories; fat 2g; cholesterol 7mg; carbohydrates 1g; protein 1g; sodium 44mg.
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