Recipe by CARTHA
"Serve this yummy, zingy dip with crackers or bread at your next party. An exciting basil, Parmesan cheese and sun-dried tomato paste mixture is spread inside creamy cheese layers. It's best when chilled overnight before serving."
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chopped fresh spinach
chopped fresh basil
freshly grated Parmesan cheese
salt and pepper to taste
1 (8 ounce) package
cream cheese, softened
1 (4 ounce) package
feta cheese, crumbled
sun-dried tomato paste
Ach - who'd want to mix everything together? It'd look and taste a sorry mess! Made as directed, it looks and tastes spectacular, and is easy easy easy. It's not for wimpy palates though: the flavours are robust! I made 1 1/2 times the amount of cheese mixture and used a little more of the tomato to yield two bowls. A note to people who are doubtful about the sundried tomatoe: even though ordinary tomato paste is indeed cheaper, the flavour can in no way compared to sundried tomato paste or pate. Dry-packed (ie. in a packet, not in a jar in oil) dried tomatoes are CHEAP, and you're far better off using those. Simply place them in a bowl, cover with boiling water, allow to soak until soft and swollen, then drain and wizz in the food processor with good olive oil, oregano, garlic, and salt and pepper, and a few olives and/or capers if you like. Extremely delicious, inexpensive, and better than anything you could buy - particularly ordinary tomato paste!
I thought this was horrible. It looked neat for presentation, but the taste was way too out there.
I've made this numerous times and always get rave reviews. The presentation itself is wonderful. I follow this one as is - no substitutions are needed.
I love this recipe. It's pretty and tasty and easy to prepare. One substitution we like is to put chopped, roasted red peppers in place of the tomato layer. Also, chopped walnuts pressed on the outside kind of dress it up a bit.
We served this at my sister's bridal shower and it was a hit! It was easy and tastes as good as it smells!
Very good and very easy -- it got rave reviews. I used sun-dried tomato pesto (I think Classico makes it, with the jarred pasta sauce) -- and I agree with other posters -- just wouldn't be the same without the sundried tomato tase. Would definitely make again. I served it with bagel chips and brushetta toast.
I was at first worried that it wouldn't pop out of the bowl properly but I've made it 3 times without a problem! I've never been able to find sundried tomato paste, but I just cut them up or throw them in the food processor before I make the pesto. I think I might make my next version without them altogether, because they are expensive and their taste is always overpowered by the garlic anyway. I serve this spread with cut French bread or baguette and it's always a big hit (I add extra garlic too).
Wow!! I don't measure the basil/spinach so I usually end up with more mixture - I break out the cheese to make two balls and serve with the small round rice crackers from trader joes. My guests ask for it!
* Percent Daily Values are based on a 2,000 calorie diet.
Basil Parmesan Spread
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 208
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