Antipasto Pesto Dip

1. 1

   With an electric mixer combine the cream cheese and butter and whip till light and fluffy.

2. 2

   In a separate bowl combine the squeezed spinach, cheese, EVOO, garlic and pesto. Saran Wrap a mold or tall glass dish and layer the butter mixture and the pesto mixture to create a pretty layerd dip, beginning and ending with the butter mixture. Cover and refrigerate until set. I make this part the day before I am serving the dip.

3. 3

   To serve, unmold and place in the center of your serving dish -- I use a punch bowl platter for this. Surround the dip with assorted veggies, baguette bread slices, prosciutto, pepperoni, salami, cheese cubes, olives, let your imagination be your guide.

* Per serving · 4 servings · Values may vary.

No additional tips available.