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Pesto Cream Cheese Spread

By: Cynthia Emshoff  
"This is a terrific appetizer to serve when hosting an Italian-theme-meal. People may be a little hesitant to try it, but once they dip in, they won't be able to stop! --Cynthia Emshoff, Sarasota, Florida"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 256 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1/8 teaspoon garlic powder
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons butter or margarine, softened
  • 1/2 cup minced fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/4 cup finely chopped walnuts
  • 3 tablespoons olive or vegetable oil
  • Assorted crackers

Directions

  1. Line a 5-3/4-in. x 3-in. x 2-in. loaf pan with plastic wrap. In a small mixing bowl, combine cream cheese and garlic powder until blended; set aside. In a bowl, combine Parmesan cheese, butter, parsley, garlic, basil and marjoram until blended. Stir in walnuts. Gradually stir in oil.
  2. 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2007 by JasBradley 
This was OK, really didn't work out that well. Even after 24 hours in the fridge the pesto did... MORE

 
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