Sun Dried Tomatoes, Pesto and Cream Cheese Cold Dip

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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.

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Sun Dried Tomatoes, Pesto and Cream Cheese Cold Dip recipe - How to make Sun Dried Tomatoes, Pesto and Cream Cheese Cold Dip

Preparation Time:    Cooking Time:    Total Time:     Makes 1.5 servings
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1/2 cup cream cheese
1/2 cup sun-dried tomatoes

For The Pesto Layer
1/4 cup chopped pinenuts (chilgoza) or walnuts (akhrot)
2 cups fresh basil leaves , loosely packed
2 tbsp olive oil
1 tsp chopped garlic (lehsun)
salt to taste

For Serving
vegetable crudités
potato fries
For the pesto layer

  1. Lightly roast the pine nuts. Cool completely.
  2. Combine all the ingredients in a mixer and blend into a smooth paste. Keep aside.

How to proceed

  1. Soak the sun-dried tomatoes in a little warm water for about 5 minutes and blend to a fine paste.
  2. Put the cream cheese, pesto and sun-dried tomato paste in different layers in a bowl.
  3. Keep refrigerated for at least an hour. Served chilled with hot potato fries or vegetable crudités.

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3-Layered Cold Dip
 on 27 Dec 10 11:37 PM

Its versatile and really tasty! Great dip!