Sun-Dried Tomato Pesto Dip - cooking recipe

Ingredients

4 garlic cloves
1 1/2 cups fresh basil leaves (packed)
1/4 cup pine nuts
1 tablespoon extra virgin olive oil
1 teaspoon fresh lemon juice
2 2/3 cups cream cheese, room temp (about 21 oz)
1/4 cup parmesan cheese
1 1/3 cups sun-dried tomatoes, oil packed, drained
1/3 cup tomato paste
3/4 cup butter, room temperature

Preparation

Chop garlic in processor. Add basil, 1/4 cup pine nuts, oil, and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Pulse until blended. Transfer to medium bowl.
Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
Beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
Spray 6-cup souffle dish with nonstick spray. Line with plastic wrap, extending plastic wrap over sides.
Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with 1/2 of tomato mixture, then 1/2 cup cream cheese-butter mixture, then 1/2 of pesto mixture.
Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture, remaining pesto. Top with remaining cream cheese-butter mixture.
Cover and Chill overnight.
(Can be made 3 days ahead. Keep refrigerated).
Invert on to platter. Peel off plastic. Garnish with basil and pine nuts. Serve with baguette slices or crackers.