Sun Dried Tomatoes, Pesto and Cream Cheese Cold Dip
by Tarla Dalal
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This attractive and innovative dip comprises three sauces layered one above the other in a bowl: pesto sauce loaded with basil, the famous italian herb; milky cream cheese sauce with a dash of herbs; and sun-dried tomato sauce.
- Lightly roast the pine nuts. Cool completely.
- Combine all the ingredients in a mixer and blend into a smooth paste. Keep aside.
- Soak the sun-dried tomatoes in a little warm water for about 5 minutes and blend to a fine paste.
- Put the cream cheese, pesto and sun-dried tomato paste in different layers in a bowl.
- Keep refrigerated for at least an hour. Served chilled with hot potato fries or vegetable crudités.
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