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Guests won't be able to pass up this unique spread. In fact, the pesto and cheese combination will have them coming back for more! —Denise Hruz, Germantown, Wisconsin
This recipe is:
Quick
Nutritional Facts 2 tablespoons (calculated without crackers or pita chips) equals 116 calories, 12 g fat (6 g saturated fat), 27 mg cholesterol, 129 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.
Originally published as Layered Pesto Cheese Spread in Taste of Home October/November 2010, p47
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jan. 18, 2013 by mandydahlseng
Very easy to make- a huge hit at a football party. Great with pita chips.
Reviewed on Jun. 11, 2011 by nowlen
This is now a family favorite! We make a few at a time, and put them in the freezer, so that we we need to take something to a party, we grab it and a bag of pita chips, ane we are ready to go!
Reviewed on Feb. 05, 2011 by cariley
Yummy appetizer, especially if you use homemade pesto. Sometimes I prepare the cheese base, spread on a platter adn top with cocktail sauce and cooked shrimp.
Reviewed on Nov. 29, 2010 by Sandaroo
I actually lost the original recipe, so was going on memory - made it with only the sundried tomatoes, pesto & cream cheese - everyone loved it as is, but will definitely try it the way it was meant to be next time.
Reviewed on Nov. 06, 2010 by MrsC05
Simple to prepare and delicious. I substituted sun-dried tomato pesto for the tomatoes. Gone in a flash!
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