Tomato Basil Dip
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.
Servings: 8 servings
Ingredients
- 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!
Instructions
- 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.