Pesto Cheese Mold
- Beat cream cheese and sour cream with an electric mixer on low to medium speed until smooth. Stir in onion, garlic, pesto and 1 tablespoon pine nuts.
- Line a small mixing bowl or 6- to 10-ounce custard cup or mold with plastic wrap. Spoon cheese mixture into prepared mold. Cover and chill 4 to 24 hours.
- To serve, unmold cheese and remove plastic wrap. Place on a platter and serve with crackers. Garnish with nuts, cilantro, chopped red peppers or basil. Makes 12 servings.
Nutrition Facts (Pesto Cheese Mold)
- Per serving:
- 90 kcal cal.,
- 9 g fat
- (3 g sat. fat,
- 15 mg chol.,
- 78 mg sodium,
- 2 g carb.,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet