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Sundried Tomato - Pesto - Garlic Cream Cheese Torta Spread

Veteran Member
437 posts
Joined: Dec 23, 2005


Posted to Thread #67 at 5:38 am on Jan 4, 2006

2 blocks (8 ounce) cream cheese, softened
1 T. minced garlic
2 tsp. dried oregano
1/8 tsp. red pepper flakes

1/4 cup pesto
1/2 cup sundried tomato in oil, chopped

Take small container, lay down saran so it
overhangs the container.

Mix cream cheese, garlic, oregano and pepper
flakes in mixer until well blended.

Layer 1/3 of the cream cheese mixture on the
bottom of the container.
Top with pesto.
Top with 1/3 cream cheese mixture.
Top with chopped tomato
Top with 1/3 cream cheese mixture.
Arrange a few pieces of tomato on top.
Cover with saran.

Should be refrigerated at least 12-24 hours
before serving. Can be made 48 hours ahead.
Serve with crackers.


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