Tomato Basil Dip
- 2 8-ounce packages cream cheese, softened
- 3/4 cup butter softened
- 1 teaspoon salt divided
- 1/4 teaspoon pepper
- 1 1/3 cups sun-dried tomatoes in oil drained
- 2 3-ounce packages cream cheese, softened and divided
- 1/3 cup tomato paste
- 4 oz. container of pre-made pesto you can certainly make your own, the original recipe gives instructions for that!
- Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.
- Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside.
- Spray a 6-inch springform pan with cooking spray. (I used a 6 inch cake pan lined with parchment)
- Spread 1/2 cup butter/cream cheese mixture evenly on bottom of springform pan/cake pan.
- Refrigerate for at least 15 minutes.
- Layer with half of tomato mixture, 1/2 cup butter/cream cheese mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture.
- Make sure you refrigerate between each layer so they can properly set up.
- Top with remaining butter/cream cheese mixture. Cover with plastic wrap; chill at least 8 hours.
- Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I recently made this dip for a family get together. I knew that I loved the age old combination of tomatoes and basil, but didnt know how I was going to feel about all the cream cheese this recipe calls for.
I know. I doubted cream cheese.
I should really get two lashes for that.
Turns out that this appetizer is delightfully rich and complex and decadent.
Paired with a perfectly toasted garlic oil infused French bread, it is so satisfying.
This recipe is from Southern Living.
It is slightly labor intensive, and you really need to refrigerate between each layer, but the ending result is definitely worth it.
Plus, it just so happens that this is perfect for Christmas… white, green, and red!!
Hope you try it, and love it like we did!!
What would you serve with this dip? It looks great! Is it possible to freeze this “cake” down and take out for a special occasion?