Layered Sun-Dried Tomato Dip

Ingredients:
1 package (8 ounces) cream cheese, softened, divided

1/4 cup prepared basil pesto

1/2 cup sun-dried tomatoes packed in oil, drained and chopped

1/4 cup (1 ounce) grated fresh Parmesan cheese

1 container (8 ounces) sour cream

1 garlic clove, pressed

2 teaspoons Pantry Italian Seasoning Mix

1/4 cup pitted ripe olives, sliced

1 tablespoon finely chopped fresh basil leaves

Additional chopped sun-dried tomatoes (optional)

Toasted French bread slices (optional)

Directions:
1. Preheat oven to 350E°F. In Classic Batter Bowl, combine half of the cream cheese and pesto; mix well using Small Mix 'N Scraper(R). Spread over bottom of Small Oval Baker.

2. Blot excess oil from tomatoes using paper towel. Dice tomatoes using Utility Knife. Grate Parmesan cheese using Deluxe Cheese Grater. In clean batter bowl, combine remaining cream cheese, tomatoes, Parmesan cheese, sour cream, garlic pressed with Garlic Press and seasoning mix; mix well. Spread cream cheese mixture evenly over pesto mixture. Bake 20-25 minutes or until hot and bubbly.

3. Meanwhile, slice olives using Egg Slicer Plus(R). Finely chop basil using Pizza Cutter. Sprinkle olives and basil over dip. Garnish with additional chopped sun-dried tomatoes, if desired. Serve with toasted French bread slices, if desired.

Yield: 16 servings or 24 sample servings

Nutrients per serving: (2 tablespoons dip): Calories 120, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 25 mg, (2 tablespoons dip): Calories 120, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 2 g, Protein 3 g, Sodium 135 mg, Fiber 0 g


Cook's Tip: Prepared basil pesto is often packaged in tubs and can be found near the refrigerated fresh pasta in the grocery store.

Sun-dried tomatoes are available in the condiment or Italian specialty food section of the grocery store.

Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.



To toast French bread slices, preheat oven to 375E°F. Place bread, cut 1/4 inch thick, on Large Round Stone. Bake 10-12 minutes or until lightly browned.