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 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.
Yield 1 1/2 cups Number Of Ingredients 5 Steps:
Line a small bowl with plastic wrap. Chop 1 cup of basil in a food processor. Blend in Parmesan cheese and olive oil. Stir in the pine nuts by hand. Layer whipped cream cheese and basil pesto alternately in lined bowl, beginning and ending with cream cheese. Refrigerate for 60 minutes. Invert onto a serving plate and remove plastic wrap. Garnish with extra basil leaves and serve with crackers. Note: This can be refrigerated in a tightly sealed container for up to 2 weeks.
Time 25m Yield 16 servings, 2 Tbsp. each Number Of Ingredients 5 Steps:
Heat oven to 350°F. Mix cream cheese and Parmesan until blended; spread onto bottom of 9-inch pie plate. Top with layers of remaining ingredients. Bake 15 min. or until heated through.
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 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.
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 35m Yield 16 Number Of Ingredients 8 Steps:
Spread Cheddar cheese into 5-inch round, about 1/2 inch thick, on serving platter; smooth side and top with small metal spatula. Sprinkle mushrooms over cheese; press lightly. Spread cream cheese over mushrooms; smooth side and top. Sprinkle with basil; press lightly. Top with Swiss-almond cheese; smooth side and top. Sprinkle bell peppers over top. Press parsley into side. Serve with crackers.
