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Pesto Cheese Mold

Makes: 12 servings
Prep 15 mins Freeze 4 hrs
Pesto Cheese Mold
  • 2 3  ounce package  cream cheese, softened
  • 2  tablespoons  dairy sour cream
  • 4  teaspoons  finely chopped onion
  • 1  small clove garlic
  • 1/4  cup  purchased refrigerated pesto
  • 1  tablespoon  pine nuts
  •  Assorted crackers
  •  Pine nuts, walnuts, fresh cilantro, or fresh basil

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)
  • Servings Per Recipe 12,
  • cal. (kcal) 90,
  • Fat, total (g) 9,
  • chol. (mg) 15,
  • sat. fat (g) 3,
  • carb. (g) 2,
  • pro. (g) 2,
  • sodium (mg) 78,
  • Percent Daily Values are based on a 2,000 calorie diet

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