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Pesto Cream Cheese Spread

 Pesto Cream Cheese Spread
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
12 ServingsPrep: 15 min. + chilling


  • 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


  • 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.
  • 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.

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Pesto Cream Cheese Spread (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.