Ingredients
4 basil leaves
4 piece sun-dried tomato
2 tub semisoft garlic and herb cheese
1/4 c. sun-dried tomato tapenade
1/4 c. pesto
Preparation
Step 1Line a 6-inch Pyrex bowl with plastic wrap. In the bottom of the bowl, arrange the basil leaves in a flower shape. Place the sun-dried tomato pieces in between the basil.Step 2Empty 1 tub of the cheese on top of the basil and sun-dried tomato layer. Dunk a spatula in a bowl of hot water; this will make the cheese easy to spread. Smooth the cheese as if you were frosting a cake.Step 3Scoop the sun-dried tomato tapenade on top of the cheese and spread into a smooth layer. Spread the pesto evenly on top of the tapenade.Step 4Dump the other tub of cheese on top of the pesto and spread evenly.Step 5Refrigerate the dip or serve immediately. To serve, place a serving plate on top of the bowl and turn the bowl upside down. Remove the bowl first, then the plastic wrap.Step 6Place the dip with crackers or cucumbers and carrots, and you’re ready to party!
