Reviewed: Sep. 30, 2012

Yum yum!! I made it per directions except: (1) used reduced-fat cream cheese; and, (2) layered cream cheese, tomato, cream cheese, pesto, cream cheese. I do wish I'd used up all the cream cheese - maybe added to tomato mixture - which I found a bit overpowering. The dinner guests were totally impressed and fought for the left-overs.

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Reviewer:

beadlesaz

Reviewed: Jan. 12, 2012

This was sooo good!!! Everyone was really impressed with this at our Christmas party and IF there had been any of this left over I was going to use it to stuff a few chicken breasts, maybe next time (though I doubt it).

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Reviewer:

Amber

Reviewed: Jun. 28, 2011

Reviewer:

Cindy Rexrode

Cooking Level: Expert

Home Town: Moneta, Virginia, USA

Reviewed: Dec. 12, 2010

This was delicious. I made it into 4 layers (cream cheese, tomatoes, cream cheese, pesto). In between layering, I put the it in the freezer for a few minutes to make it easier to spread. I also used an angled icing spatula, which definitely helped get clean layers. I put it in a 9" cake pan (I wanted it to be square, since I was using a square platter to serve) and I didn't have any problems removing it with the plastic wrap. I also only used 1/2 cup butter, which was plenty. Try to make it a day ahead of time, as it really does get better after chilling for awhile (trust me, we had leftovers and ate for a few days!). I will definitely make this again.

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Reviewer:

JSHINDELMAN

Reviewed: May 8, 2010

I only made the sun dried tomato with cream cheese but that too was delicious. Will surely try the whole spread on some occasion.

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VIVNIDHI

Reviewed: Mar. 6, 2010

Everyone at the dinner party asked me about the ingredients. It was a huge hit. No leftovers.

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Reviewer:

bethanyg153

Reviewed: Oct. 21, 2009

Beautiful display of colors, rich flavor, and a HIT! This has become a staple for entertaining!

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Reviewer:

Vino75

Cooking Level: Expert

Home Town: Edmond, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

Reviewed: Mar. 8, 2009

Great taste, well..I did not have the time to layer ererything so I blended everything together and it was just as good, will make again and again.

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Reviewer:

Monica Candle

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

Reviewed: Mar. 2, 2009

I found this recipe on another website last year & made it for a family gathering at Christmas--it was absolutely the hit of the party! The only change I made was to use my own homemade pesto. Last month, I made it again for my book club and this time, much to my delight, I had a bit left over. Later that week, I used what was left to stuff two skinned & boned chicken breasts (small pocket cut into the outer edge of the breast meat), held together by toothpicks & baked at 350 for 25 min, basting with the juices. The chicken was moist, flavorful & got rave reveiws!

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