Shelly's Recipe

LAYERED SUN-DRIED TOMATO DIP

Category: Dips - Hot

1 (8 oz) pkg cream cheese, softened, divided
1/4 cup prepared basil pesto
1/2 cup sun-dried tomatoes packed in oil, drained and chopped
1/4 cup grated fresh Parmesan cheese
1 oz container sour cream
1 garlic clove, pressed
2 tsp Italian Seasoning Mix
1/4 cup pitted ripe olives, sliced
1 tablespoon finely chopped fresh basil leaves
Additional chopped sun-dried tomatoes (optional)
Toasted Canape French Bread slices (optional)

Preheat oven to 350. Combine half of the cream cheese and pesto; mix well. Spread over bottom of pie pan. Blot excess oil from tomatoes using paper towel.

In a bowl, combine remaining cream cheese, tomatoes, Parmesan cheese, sour cream, garlic and seasoning mix; mix well. Spread cream cheese mixture evenly over pesto mixture. Bake 20-25 minutes or until hot and bubbly.

Sprinkle olives and basil over dip. Garnish with additional chopped sun-dried tomatoes, if desired. Serve with toasted Canape French Bread slices, if desired.