INGREDIENTS
16 oz. Cream Cheese, softened
8 oz. Crumbled Bleu Cheese
2 Cups Spinach Leaves, whole
4 Cups Basil Leaves
4 Cloves Garlic, crushed
¼ teaspoon Salt
½ Cup Salad Oil
½ Cup Pine Nuts, toasted and chopped
2 Cups Fresh Parmesan Cheese, grated
½ Cup Sun Dried Tomatoes
DIRECTIONS:
- Process cream cheese and bleu cheese in a food processor until smooth.
- Spoon in a small bowl and set aside.
- Process spinach, basil, and garlic; Then, with processor running, pour oil slowly into mixer.
- Stir in pine nuts, salt, and Parmesan cheese.
- Soak sun-dried tomatoes, drain, and chop.
- Line a 2-quart bunt pan with plastic wrap, allowing edges to over-hang.
- Put each mixture in separate dipping bags. (white, green, red)
- Spread mixtures (one at a time) into bunt pan making festive holiday layers - Starting with white; then red; then green; then red; then green; finally white
Garnish with additional sun dried tomatoes and serve with your favorite crackers and/or flatbread.
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