Passover: Sun-Dried Tomato and Pesto Cheese Spread

4 cloves garlic, peeled1 1/2 cups fresh basil leaves1 teaspoon fresh lemon juice1/4 cup pine nuts2 tablespoons extra virgin olive oil2 2/3 cups softened cream cheese1/4 cup freshly grated Parmesan cheese1 1/3 cups sun-dried tomatoes, packed in oil, drained1/3 cup tomato paste3/4 cup buttersalt and pepper to tasteChop the garlic in a food processor. Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended. Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth. Transfer the mixture to a medium bowl. Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth. Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper. Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap so that the wrap extends over sides of the dish. Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture. Repeat layering, topping with remaining cream cheese and butter mixture. Cover and chill in the refrigerator 8 hours, or overnight. Carefully invert dish onto a platter and remove plastic to serve. Amount Per Serving  Calories: 83 | Total Fat: 8.2g | Cholesterol: 21mg Powered by ESHA Nutrient Database

Sun-Dried Tomato and Pesto Cheese Spread

Servings Per Recipe: 52

Amount Per Serving

Calories: 83

Total Fat: 8.2gCholesterol: 21mgSodium: 82mgTotal Carbs: 1.5g    Dietary Fiber: 0.3gProtein: 1.5g VIEW DETAILED NUTRITION
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Purim: Sun-Dried Tomato Hummus | Submitted By: MARKCOSENZA

4 cloves garlic1 teaspoon salt3 tablespoons tahini paste1/4 cup fresh lemon juice2 (15.5 ounce) cans garbanzo beans, drained1/2 cup olive oil1/2 cup oil-packed sun-dried tomatoes, drained1/4 cup finely shredded fresh basil2 tablespoons olive oil1/8 teaspoon paprika (optional)Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in. Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving. Amount Per Serving  Calories: 163 | Total Fat: 10.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 163

Total Fat: 10.6gCholesterol: 0mgSodium: 349mgTotal Carbs: 14.6g    Dietary Fiber: 2.9gProtein: 3.5g VIEW DETAILED NUTRITION
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Pesto Recipes: Pesto Tuna Salad with Sun-Dried Tomatoes | Submitted By: DC Girly Girl

1 (6 ounce) can canned tuna1/4 cup prepared basil pesto sauce6 oil-packed sun-dried tomatoes, drained and diced2 tablespoons mayonnaise2 tablespoons grated Parmesan cheeseIn a bowl, mix the tuna, pesto, sun-dried tomatoes, mayonnaise, and Parmesan cheese. Cover, and refrigerate until ready to serve. Amount Per Serving  Calories: 392 | Total Fat: 28.5g | Cholesterol: 45mg

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