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Pesto-Pepper Cheese Spread

I get tons of recipe requests whenever I bring this zippy spread to a party. Use convenient store-bought pesto or your favorite homemade version. —Lara Pennell, Mauldin, South Carolina
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    3 cups


  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cups crumbled goat cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 2 garlic cloves, minced
  • 3 tablespoons prepared pesto
  • 1/3 cup chopped roasted sweet red peppers
  • Assorted crackers or sliced French bread baguette


  • In a large bowl, combine the cream cheese, goat cheese, oil, thyme and garlic.
  • Line a 1-qt. bowl with plastic wrap. Place a third of the cheese mixture in bowl; top with pesto, half of the remaining cheese mixture, the peppers and remaining cheese mixture. Cover and refrigerate for at least 3 hours.
  • Invert cheese mixture onto a serving plate; discard plastic wrap. Serve with crackers.
Nutrition Facts
1/4 cup: 243 calories, 23g fat (13g saturated fat), 58mg cholesterol, 264mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 8g protein.

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