2 blocks (8 ounce) cream cheese, softened
1 T. minced garlic
2 tsp. dried oregano
1/8 tsp. red pepper flakes
1/4 cup pesto
1/2 cup sundried tomato in oil, chopped
Take small container, lay down saran so it overhangs the container. Mix cream cheese, garlic, oregano and pepper flakes in mixer until well blended. Layer 1/3 of the cream cheese mixture on the bottom of the container.
Top with pesto.
Top with 1/3 cream cheese mixture.
Top with chopped tomato
Top with 1/3 cream cheese mixture.
Arrange a few pieces of tomato on top.
Cover with saran.
Should be refrigerated at least 12-24 hours before serving. Can be made 48 hours ahead. Serve with crackers.
1 T. minced garlic
2 tsp. dried oregano
1/8 tsp. red pepper flakes
1/4 cup pesto
1/2 cup sundried tomato in oil, chopped
Take small container, lay down saran so it overhangs the container. Mix cream cheese, garlic, oregano and pepper flakes in mixer until well blended. Layer 1/3 of the cream cheese mixture on the bottom of the container.
Top with pesto.
Top with 1/3 cream cheese mixture.
Top with chopped tomato
Top with 1/3 cream cheese mixture.
Arrange a few pieces of tomato on top.
Cover with saran.
Should be refrigerated at least 12-24 hours before serving. Can be made 48 hours ahead. Serve with crackers.
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