“This makes a pretty presentation and can be made 5-days in advance and refrigerated or it can be frozen up to 2-months. Found this recipe on "What's Cooking America?" The ingredient amounts listed below are for a half recipe. Prep time is refrigeration time.”
24hrs 30mins

Ingredients Nutrition


  1. Line a 8 x 3 loaf pan, soufflé pan or decorative mold with plastic wrap.
  2. In a large bowl, with a hand mixer or by hand, combine cream cheese, goat cheese, garlic, oregano, and pepper; stir until well blended.
  3. Spread 1/3 of the cheese mixture onto the bottom of prepared pan (I use wet fingers to spread the cheese). Top with pesto, spreading evenly.
  4. Layer with another 1/3 of the cheese mixture.
  5. Drain sun-dried tomatoes and finely chop; spread evenly over cheese mixture in pan. Top with remaining cheese.
  6. Cover with plastic wrap and press gently to pack. Refrigerate overnight.
  7. Uncover and invert onto a serving plate, carefully removing the remaining wrap.
  8. Garnish with almonds, and oregano or parsley. Serve with crackers or baguette bread.

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