Italian Flag DipSusan Kelley
2007 Wisconsin State Fair, Second Place, Pesto Appetizer
- total time:
- 30 min
- 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
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.
This is a signature dip, which looks much better than the picture, which was taken 3 weeks after dip was prepared.
Source: Susan Kelley