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Layered Sun-Dried Tomato and Basil Spread

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“From Cooking Light. The photo of this is absolutely gorgeous! Perfect for a Christmastime appetizer - stripes of red, white and green.”
READY IN:
20mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.
  2. Process dried tomatoes in a food processor until chopped. Add 1 (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.
  3. Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.
  4. Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup 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.
  5. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours.
  6. 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. Garnish, if desired. Serve with crackers or baguette slices.

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