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Pesto Cream Cheese Spread Recipe
Pesto Cream Cheese Spread Recipe photo by Taste of Home

Pesto Cream Cheese Spread Recipe

Publisher Photo
This is a terrific appetizer to serve when hosting an Italian-theme-meal. People may be a little hesitant to try it, but once they dip in, they won't be able to stop! —Cynthia Emshoff, Sarasota, Florida
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/8 teaspoon garlic powder
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons butter, softened
  • 1/2 cup minced fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/4 cup finely chopped walnuts
  • 3 tablespoons olive oil
  • Assorted crackers

Nutritional Facts

1 serving (2 tablespoons) equals 148 calories, 15 g fat (7 g saturated fat), 30 mg cholesterol, 128 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Directions

  1. Line a 5-3/4-in. x 3-in. x 2-in. loaf pan with plastic wrap. In a small bowl, combine cream cheese and garlic powder until blended; set aside. In another small bowl, combine the Parmesan cheese, butter, parsley, garlic, basil and marjoram until blended. Stir in walnuts. Gradually stir in oil.
  2. Spread about 1/4 cup cream cheese mixture in prepared pan. Carefully spread with a third of the Parmesan mixture. Repeat layers twice. Top with remaining cream cheese mixture. Cover and refrigerate for at least 5 hours. Unmold; serve with crackers. Yield: about 1-1/2 cups.
Originally published as Pesto Cream Cheese Spread in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p31

Nutritional Facts

1 serving (2 tablespoons) equals 148 calories, 15 g fat (7 g saturated fat), 30 mg cholesterol, 128 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Pesto Cream Cheese Spread

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 14, 2013

"Awesome recipe! Was gone at the end of a blind wine tasting party. My biggest fan was a 3 year old licking her chops! She was devouring it like ice cream... my tip is saran wrap doesn't work, I lined the pan with non-stick foil... didn't come out as pretty at the picture but tasted delish!"

MY REVIEW
Reviewed Mar. 18, 2013

"Perfect for St Patrick's day. My tin was a little smaller so I used the extra pesto to decorate the plate. Also I ran out of time so I put it in the freezer for an hour then pulled it out and still came out perfect."

MY REVIEW
Reviewed Mar. 16, 2013

"Would you be able to substitute commercially-made pesto in this???"

MY REVIEW
Reviewed Mar. 19, 2010

"Oops, I forgot! I used Neufchatel cheese (33% less fat 'cream cheese') to help with calories and fat."

MY REVIEW
Reviewed Mar. 19, 2010

"I made this for a meeting and did not need to have it necessarily look so fancy, so I made 4-1/2 layers in a fancy bowl. I'm a fairly accomplished cook and I had some difficulty spreading the crm cheese layer over the pesto layer. Next time I will have the cream cheese very soft and/or let the pesto layer chill a bit before doing the next crm cheese layer. I layered crm cheese-pesto-crm cheese-pesto-then a thin layer of crm cheese. Put a sprig of parsley on top and chilled it about 1-1-1/2 hrs. Everyone raved about it!"

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