Antipasto Pesto Dip - cooking recipe

Ingredients

1 lb butter, softened
1 lb cream cheese, softened
3/4 cup parmesan cheese, grated
10 ounces frozen spinach, thawed and squeezed dry
1/4 cup extra virgin olive oil
3 tablespoons basil pesto, good quality store bought
1 teaspoon chopped garlic

Preparation

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