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2 (8-ounce) packages cream cheese, softened
3/4 cup butter, softened
1 teaspoon hot sauce
1 teaspoon seasoned salt, divided
1/2 teaspoon fresh ground pepper
1-1/2 cups sun-dried tomatoes in oil, drained
2 (3-ounce) packages cream cheese, softened
1/3 cup tomato paste(no subs use only tomato paste)
4 garlic cloves, minced
1-1/2 cups firmly packed fresh basil
1/4 cup pine nuts
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
crackers or baguette slices
Beat the two (8-ounce) packages cream cheese with butter, 1/2 teaspoon seasoned salt, black pepper and hot sauce at medium speed with an electric mixer until creamy. set aside.
Process dried tomatoes in a food processor until chopped; add in one (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides.
Spoon into a bowl, and set aside.
Wipe container of food processor clean.
Process garlic and next 4 ingredients in food processor until chopped; add in Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.
Spray a 6-inch springform pan with cooking spray.
Spread 1/2 cup cream cheese/butter mixture evenly on bottom of springform pan.
Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture.
Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture.
Top with remaining cream cheese/butter mixture.
Cover with plastic wrap; chill at least 8 hours or up to 2 days.
Run a knife gently around edge of pan to loosen sides.
Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray.
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