1 package (8 ounces) cream cheese, softened, divided
1/4 cup prepared basil pesto
1/2 cup sun-dried tomatoes packed in oil, drained and chopped
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 container (8 ounces) sour cream
1 garlic clove, pressed
2 teaspoons Pantry Italian Seasoning Mix
1/4 cup pitted ripe olives, sliced
1 tablespoon finely chopped fresh basil leaves
Additional chopped sun-dried tomatoes (optional)
Toasted Canapé French Bread slices (optional)
Preheat oven to 350°F. In Classic Batter Bowl, combine half of the
cream cheese and pesto; mix well using Small Mix 'N Scraper(R). Spread
over bottom of Small Oval Baker.
Blot excess oil from tomatoes using paper towel. Dice tomatoes
using Utility Knife. Grate Parmesan cheese using Deluxe Cheese Grater. In
clean batter bowl, combine remaining cream cheese, tomatoes, Parmesan
cheese, sour cream, garlic pressed with Garlic Press and seasoning mix;
mix well. Spread cream cheese mixture evenly over pesto mixture. Bake
20-25 minutes or until hot and bubbly.
Meanwhile, slice olives using Egg Slicer Plus(R). Finely chop basil
using Pizza Cutter. Sprinkle olives and basil over dip. Garnish with
additional chopped sun-dried tomatoes, if desired. Serve with toasted
Canapé French Bread slices, if desired.
Yield: 16 servings
Nutrients per serving: (2 tablespoons dip): Calories 120, Total Fat 10
g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 2 g, Protein 3 g,
Sodium 140 mg, Fiber 0 g
Cook's Tip: Prepared basil pesto is often packaged in tubs and can be
found near the refrigerated fresh pasta in the grocery store.
Sun-dried tomatoes are available in the condiment or Italian specialty
food section of the grocery store.
Italian seasoning can be substituted for the Italian Seasoning Mix, if
desired.
