Reviewed: Oct. 21, 2009

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

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Vino75

Cooking Level: Expert

Home Town: Edmond, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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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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Monica Candel

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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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Lee

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Reviewed: Jan. 3, 2008

Came out great! Very garliccy - just the way we like it. After sitting in the fridge overnight it was even better.

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Nuttylicious

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 2, 2008

Loved this spread! I also only made three layers to save time, but it was still pretty. I also halved the recipe since the party I took it to was small. I also used one large clove of garlic in the pesto layer and it was almost too much (if there could be such a thing). I think next time I will use slightly less garlic. I loved this and I am going to make it again next week for another gathering. Thanks!

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M.

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cumming, Georgia, USA

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Reviewed: Jan. 1, 2008

This was so savory! I scaled the recipe to 1/4 and it more than satisfied my family of 4. Like others, I only made three layers. I will definitely make this again. Thanks for the recipe!

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DKBECK

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2007

Very delicious, Colorful, the pesto I made with sunflower seeds instead of pine nuts, this made a very interesting taste, I will make this again.

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Master-Nate

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Reviewed: Dec. 3, 2007

Even though it takes some time to assemble (I chilled each layer before adding the next one), it got raves at the party I took it too. I reduced the butter by 1/3 and omitted one of the pesto layers because of time constraints. It was still irresistable to all!

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Sue-mommy

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Reviewed: Nov. 15, 2007

I was really looking for a Sun Dried Tomato spread to put on bagels (something like the spread at Noah's bagels), but in failure to find an exact recipe I decided to improvise with this spread. I only made the pesto and sun-dried spread but instead of only adding 1/3 of a cup of cream cheese I added an entire 8 oz bar to each mix. I also added a pinch of salt to the sun dried spread. I didn't make the butter/cheese mixture. I put the two spreads in two seperate containers and now have the option of having a pesto cream cheese bagel, sun dried tomato bagel, or the best of both worlds. Just had it on a cheese bagel toasted and I think I've given Noah's a run for their money! Love it!

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MeloFamily

Cooking Level: Beginning

Living In: San Jose, California, USA

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Reviewed: Dec. 13, 2006

Absolutely delish! My family loves this recipe and they INSIST on having it every holiday.

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MSCHIANTI

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Reviewed: Oct. 22, 2006

This was a perfect recipe for the last of my summer basil. Everyone raved about it and asked for the recipe, so I guess it turned out well. Also, I used asiago cheese baguette slices instead of crackers. I don't usually use low fat foods (because low fat mean no taste); however, reduced fat cream cheese helped save some fat grams. I couldn't tell the difference. Great recipe!

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Jerseygirl

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Reviewed: Mar. 12, 2006

Even though I cut this recipe in half, it still made a ton of cheese spread. I should have made only a quarter of it. I used store bought pesto instead of making it fresh to save some money, but the premade stuff did not have the right green color and didn't look all that appetizing. I found it difficult to spread into layers and if I make it again I will follow others suggestions to just do it in three layers. I found the spread to be quite tasty and my guests loved it. Worth making for holiday parties.

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Gretchen B

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: Highland Park, New Jersey, USA

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Reviewed: Jan. 3, 2006

Unlike others, I did not enjoy making this recipe, also find it expensive. It was tedious. I followed the directions exactly, although halving it, and I just did not find it tastey enough to go through all of the trouble again.

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PAMELA04

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: White Lake, Michigan, USA

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Reviewed: Dec. 26, 2005

Very tasty and lovely creation. I had to give this 4 *'s due to its richness. I had my qualms when reading the nearly pound and a half of cream cheese and over a third of a pound of butter. However, the reviews below won me over, and I made it per the instructions. It was indeed enjoyed by myself & my guests. However, it made so much for how much a person could actually eat of it. And I had 20 hungry people! I think a person could cut the amount of cream cheese/butter mixture in half and use light cream cheese to make this more of a snack food of which people could go back for more.

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COOKOFTHEHOUSE

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Living In: Spokane, Washington, USA

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Reviewed: Dec. 26, 2005

I made this for a holiday party with great success. The colors are perfect for Christmas. By mistake, I didn't duplicate the layers and actually liked how it came out as you have a greater concentration of the colors. Have already had requests for the recipe!

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RC

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Reviewed: Dec. 18, 2005

I made this recipe for my Christmas Party - I followed the instructions exactly - it was a hit! Thanks for a great recipe.

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Julie

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2005

Although I did not get to try this myself, everyone raved about it at my party. I served it with an assortment of crackers and people kept asking me for the recipe. It's a nice mix of flavors. To save time and energy, I didn't do multiple layers of each thing - I only did one of each, so there were 3 layers in total. I put the dip right onto a charger - white on bottom, red in the middle, green on top. It eliminated the need for the baking dish/plastic wrap thing, which sounded like it could have been a disaster. I also didn't have time to let it sit for a while before serving, but it certainly didn't deter my guests. This was gone by the end of the night. It looked nice too.

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rudechack

Cooking Level: Expert

Home Town: Portsmouth, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 8, 2005

This was very good. Instead of layering in a baking dish, I choose to split the recipe and layer in bowls to give an "ornament" look. I then "decorated" the ornament with extra Pesto spread and added a Pesto "hook". It was very attractive and yummy!

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D.Nicely

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Reviewed: Oct. 6, 2005

MOST EXCELLENT! This spread is so full of flavor that it's sinful! A little goes a long way, as well. I only made half the recipe to test it out, and I can't wait to make it for a party. AWESOME!

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KIMMYKUP

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Reviewed: Oct. 1, 2005

Love it! Instead of crackers I use pita bread cut up into triangles.

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MDAHLE

Cooking Level: Intermediate

Home Town: Milbank, South Dakota, USA

Living In: Sioux Falls, South Dakota, USA

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Sun-Dried Tomato and Pesto Cheese Spread

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