Cheese and Pesto Spread

Brie and cream cheese are layered with homemade basil pesto creating a colorful and festive dip for any occasion. Serve with crackers.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 288 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• ¼ cup toasted pine nuts
• ½ cup heavy whipping cream
• ⅓ cup olive oil
• 1 ½ teaspoons minced garlic
• 6 tablespoons grated Parmesan cheese
• 1 cup firmly packed basil leaves
• 6 tablespoons grated Romano cheese
• 1 (12 ounce) package Brie cheese

Recipe Instructions

Step 1

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.

Step 2

Beat cream cheese and Brie cheese together in a bowl until nearly smooth.

Step 3

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.

Step 4

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.