Appetizers, Soups and Salads

Makes 8-12 servings.

8 ounces softened cream cheese
2 ounces softened unsalted butter
1/2 cup pesto
1/2 cup sun-dried tomatoes, finely diced
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

In a medium bowls, whip together cream cheese and butter with an electric mixer; add garlic powder, salt and pepper and whip until light and creamy. Line a shallow bowl with plastic wrap. Spoon 3 tablespoons of pesto into the bottom of the lined bowl, then cover with 1/3 cup of the cream cheese mixture. Top with a layer of sun-dried tomatoes. Continue layering ingredients in this manner until all ingredients have been used. Cover with plastic wrap and refrigerate 4 hours minimum or up to overnight. Before serving, remove top layer of plastic wrap and turn bowl over onto a decorative platter. Serve with rustic crackers.

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