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Tomato-Walnut Pesto Spread

Whenever I bring this popular spread to parties, I know I'm going to get recipe requests. The red, green and white layers make it especially festive for Christmastime. —Marsha Dawson, Appleton, Wisconsin
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    2-1/3 cups

Ingredients

  • 3 tablespoons chopped oil-packed sun-dried tomatoes, patted dry
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup sour cream
  • 2 tablespoons butter, softened
  • 1/2 cup finely chopped walnuts
  • 1/2 cup prepared pesto
  • Assorted crackers

Directions

  • Line a 4-cup mold with plastic wrap; coat with cooking spray. Place tomatoes in bottom of mold; set aside.
  • In a large bowl, beat the cheeses, sour cream and butter until blended. In another bowl, combine walnuts and pesto. Spread cheese mixture over tomatoes in prepared mold; top with walnut mixture.
  • Bring edges of plastic wrap together over pesto; press down gently to seal. Refrigerate for at least 4 hours or until firm. Open plastic wrap; invert mold onto a serving plate. Serve with crackers.
Nutrition Facts
2 tablespoons: 129 calories, 12g fat (5g saturated fat), 24mg cholesterol, 137mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 4g protein.

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