Layered Pesto And Red Pepper Dip Recipes

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LAYERED PESTO AND RED PEPPER DIP



Layered Pesto and Red Pepper Dip image

It only takes a tablespoon each of milk and prepared pesto to give this layered red pepper dip its deliciously creamy pesto appeal!

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield Makes 9 servings, 2 Tbsp. dip and 16 pieces.

Number Of Ingredients 5

1/4 cup chopped drained roasted red peppers
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, divided
1 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
1 Tbsp. milk
thin wheat snack crackers

Steps:

  • Blend peppers and 1/2 of reduced-fat cream cheese in blender until well blended, stopping occasionally to scrape down side of blender.
  • Mix remaining reduced-fat cream cheese, pesto and milk; spread onto small serving plate. Top with pepper puree.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

LAYERED ARTICHOKE CHEESE SPREAD



Layered Artichoke Cheese Spread image

"My sister-in-law brought this to a family party, and it went fast. It feeds a lot, plus it's so colorful and pretty." And it takes just 15 minutes to prep! -Gina Artrip, Mount Pleasant, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 3 cups.

Number Of Ingredients 6

1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
1/3 cup roasted sweet red peppers, drained and chopped
2 packages (8 ounces each) reduced-fat cream cheese
1 envelope ranch salad dressing mix
3 tablespoons minced fresh parsley
Assorted crackers

Steps:

  • Pat artichokes and peppers dry; set aside. Line a 3-cup bowl with plastic wrap. In a large bowl, beat cream cheese and dressing mix until smooth. In another bowl, combine the artichokes, peppers and parsley., Spread a third of the cream cheese mixture into prepared bowl; top with half of the artichoke mixture. Repeat layers. Top with remaining cream cheese mixture. Cover and refrigerate for at least 4 hours. Unmold onto a serving plate. Serve with crackers.

Nutrition Facts : Calories 63 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 213mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

LAYERED PESTO CHEESE SPREAD



Layered Pesto Cheese Spread image

Guests won't be able to pass up this unique spread. In fact, the pesto and cheese combination will have them coming back for more! -Denise Hruz, Germantown, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/2 cups.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 jar (3-1/2 ounces) prepared pesto
1/4 cup grated Parmesan cheese
1/2 cup chopped oil-packed sun-dried tomatoes
Assorted crackers or baked pita chips

Steps:

  • Line a 3-cup bowl with plastic wrap; set aside. , In a small bowl, beat cream cheese and butter until smooth. In another bowl, combine pesto and Parmesan cheese. Layer half of the cream cheese mixture, pesto mixture and sun-dried tomatoes in prepared bowl. Repeat layers. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate. Serve with crackers.

Nutrition Facts : Calories 116 calories, Fat 12g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 129mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

PESTO TORTA (LAYERED SPREAD)



Pesto Torta (Layered Spread) image

A super cream cheese and pesto spread. Very simple, but a great flavor combination. It looks very pretty for Christmas parties. Serve with crackers or bread.

Provided by Valerie B

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cream Cheese Spreads Recipes

Time 3h20m

Yield 8

Number Of Ingredients 3

2 (8 ounce) packages cream cheese, softened
1 cup pesto
1 (12 ounce) jar roasted red bell peppers

Steps:

  • Slice each block of cream cheese lengthwise. Line a loaf pan with plastic wrap. Place one strip of cream cheese between two layers of plastic wrap. Flatten the cheese with a rolling pin until it is the same size as the loaf pan's bottom. Place the cream cheese into the loaf pan. Spread pesto (about 1/4 inch thick) over the cream cheese. Repeat this process until all of the pesto and cream cheese has been used. The final layer should be cream cheese. Fold the plastic wrap over the final layer, and refrigerate for at least 3 hours.
  • When you are ready to serve, gently remove the torta from the loaf pan. Unwrap the plastic wrap. Place drained, roasted red peppers over the top of the torta.

Nutrition Facts : Calories 363.9 calories, Carbohydrate 5.7 g, Cholesterol 71.6 mg, Fat 34 g, Fiber 1.2 g, Protein 10.4 g, SaturatedFat 16.2 g, Sodium 556.6 mg, Sugar 1.3 g

PESTO GOAT CHEESE DIP



Pesto Goat Cheese Dip image

Super quick and easy dip that tastes like you fussed. The amounts are approximate - you can make as much or as little as you want. The pine nuts could be toasted before hand but I've usually just throw them on. A pesto that we really enjoy is a Garlic and Basil Pesto with Sun-dried tomatoes but any will do. Have fun - this is a very changeable recipe.

Provided by DDW7976

Categories     Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 4

3 -6 ounces goat cheese
1/2 cup pesto sauce (+/- depending on how much you want)
pine nuts
cracker

Steps:

  • Spread the desired amount of goat cheese into a shallow dish.
  • Spread pesto over the top- just enough to coat it nicely.
  • Sprinkle with pine nuts.
  • Heat in 350 degree oven or microwave until heated through.
  • Serve with crackers (Carrs are the best.).

Nutrition Facts : Calories 77.4, Fat 6.3, SaturatedFat 4.4, Cholesterol 16.8, Sodium 109.5, Carbohydrate 0.5, Sugar 0.5, Protein 4.6

LAYERED ITALIAN DIP



Layered Italian Dip image

Love each layer equally when you make this Layered Italian Dip. Five fabulous ingredients-cream cheese, Parmesan, pesto, roasted red peppers and mozzarella-come together in this delicious Layered Italian Dip.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 5

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Grated Parmesan Cheese
1/3 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/2 cup roasted red peppers, drained, chopped
1 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oven to 350°F.
  • Mix cream cheese and Parmesan until blended; spread onto bottom of 9-inch pie plate.
  • Top with layers of remaining ingredients.
  • Bake 15 min. or until heated through.

Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 190 mg, Carbohydrate 2 g, Fiber 0.6894 g, Sugar 0 g, Protein 4 g

RED PEPPER-PESTO DIP



Red Pepper-Pesto Dip image

This came from a box of Sundried Tomato and Basil Wheat Thins - different because it uses a fresh bell pepper instead of a roasted one! Very simple and good - I've been asked for the recipe anytime I have served it, in fact, I usually make a double batch.

Provided by Supermom49

Categories     Weeknight

Time 25m

Yield 2 cups (approx), 14 serving(s)

Number Of Ingredients 5

8 ounces softened cream cheese
1 large red pepper, chopped in about 1/4 inch pieces
1/2 cup crumbled feta cheese
2 tablespoons prepared pesto sauce
cracker, to serve it with

Steps:

  • Heat oven to 350 degrees.
  • Mix all ingredients except crackers.
  • Spread into 9" pie plate.
  • Bake 15 minutes.
  • Cool 5 mins, serve warm with crackers.

Nutrition Facts : Calories 73.3, Fat 6.7, SaturatedFat 3.9, Cholesterol 22.6, Sodium 112.3, Carbohydrate 1.6, Fiber 0.2, Sugar 1.2, Protein 1.8

DIP FOR THE STARS



Dip For The Stars image

A delectable layered dip for any special occasion made with feta and cream cheese, pesto, pine nuts and sun-dried tomatoes. Vodka or gin may be substituted for the vermouth. Looks beautiful on the table, tastes heavenly on your tongue!

Provided by DANA COLE

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 1h20m

Yield 30

Number Of Ingredients 10

1 cup unsalted butter
¾ pound feta cheese, crumbled
1 (8 ounce) package cream cheese, softened
2 cloves garlic, minced
1 shallot, minced
3 tablespoons dry vermouth
ground white pepper, to taste
½ cup pine nuts, toasted
1 cup chopped sun-dried tomatoes
¾ cup pesto sauce

Steps:

  • In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth.
  • Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
  • Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 2.9 g, Cholesterol 36.5 mg, Fat 15.2 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8.2 g, Sodium 234.3 mg, Sugar 1.4 g

PESTO, OLIVE, AND ROASTED-PEPPER GOAT CHEESE TORTA



Pesto, Olive, and Roasted-Pepper Goat Cheese Torta image

Pesto, Olive, and Roasted-Pepper Goat Cheese Torta

Categories     Cheese     Herb     Olive     Pepper     Appetizer     Cocktail Party     Quick & Easy     Goat Cheese     Summer     Gourmet     Oscars     Sugar Conscious     Vegetarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 hors d'oeuvre servings

Number Of Ingredients 8

1/4 cup prepared basil pesto
Vegetable oil for brushing pan
1/4 cup finely chopped rinsed drained bottled roasted red peppers
20 oz soft mild goat cheese, softened at room temperature (2 cups)
3 tablespoons bottled black olive paste or tapenade
Accompaniment: crackers or toasts
Special Equipment
a 2 1/4-cup loaf pan (5 3/4 by 3 1/2 by 2 1/4 inches)

Steps:

  • Drain pesto in a small fine-mesh sieve set over a bowl 15 minutes, then discard excess oil.
  • Lightly oil loaf pan and line with a sheet of plastic wrap large enough to allow a generous overhang on all 4 sides.
  • Blot peppers well between paper towels to remove excess liquid.
  • Spread about one fourth (1/2 cup) of cheese evenly over bottom of loaf pan and top with all of pesto, spreading evenly. Drop 1/2 cup cheese by tablespoons over pesto and spread gently to cover pesto.
  • Top with chopped peppers, spreading evenly. Drop another 1/2 cup cheese by tablespoons over peppers and spread gently to cover peppers.
  • Spread olive paste evenly on top, then drop remaining cheese by tablespoons over olive paste, spreading gently to cover olive paste. Cover pan with another sheet of plastic wrap and chill at least 8 hours.
  • Remove plastic wrap from top of pan and invert torta onto a serving plate, then peel off remaining plastic wrap. Let torta stand at room temperature 20 minutes before serving.

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