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Italian Flag Dip

SusanSusan Kelley

2007 Wisconsin State Fair, Second Place, Pesto Appetizer


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servings:
Makes 24 appetizer servings
Time:
total time:
30 min

Save this recipe 2
Italian Flag Dip photo Save this recipe 2
servings:
Makes 24 appetizer servings
Time:
total time:
30 min

Ingredients

  • 8 oz. cream cheese
  • 6 oz. goat cheese
  • 2 cloves garlic, minced
  • 6 oz. pesto (2 cups basil leaves, 2 cloves garlic, 1/4 cup pine nuts, 1/3 cup fresh parmesan cheese, 1/4 to 1/2 cup extra virgin olive oil, combined in food processor)
  • 8 oz sun dried tomatoes, chopped
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directions

Let cream cheese and goat cheese soften at room temperature while you make the pesto. Mix cream cheese and goat cheese together with minced garlic. Line a dish with plastic wrap. Put 1/3 cheese mixture in dish, spreading to edges. Next, layer the ingredients in the following order: sun-dried tomatoes, 1/3 cheese mixture, pesto, and remaining cheese in the same manner. To serve turn upside down on a platter. Serve with crackers.


Recipe Notes

Edit note

This is a signature dip, which looks much better than the picture, which was taken 3 weeks after dip was prepared.


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