Pesto Cheese Mold

1 users rated this recipe an average rating of 1.0
Makes:
12 servings
Prep:
15 mins
Freeze:
4 hrs
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Pesto Cheese Mold

Ingredients
2
3 ounce package cream cheese, softened
2
tablespoons dairy sour cream
4
teaspoons finely chopped onion
1
1/4
cup purchased refrigerated pesto
1
tablespoon pine nuts
 
Assorted crackers
 
Pine nuts, walnuts, fresh cilantro, or fresh basil

Directions

  1. 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.
  2. 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.
  3. 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
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