Pesto-Cream Cheese Terrine (Spread) - cooking recipe

Ingredients

8 slices provolone cheese
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package cream cheese (very soft)
1 (3 ounce) package cream cheese (very soft)
1 (8 ounce) jar sun-dried tomatoes packed in oil (drained)
1 (7 1/2 ounce) jar pesto sauce, in olive oil
1/4 cup Hellmann's mayonnaise
2 tablespoons butter
1 teaspoon fresh minced garlic
1/2 teaspoon black pepper (or to taste)
Tabasco sauce (optional)

Preparation

Line the bottom of a 9 x 5-inch loaf pan with plastic wrap, but allow about 6 inches to hang over the edges of the pan for easy removal.
Coat the plastic wrap with cooking spray.
Line the bottom and sides of the pan with the provolone cheese slices (cutting to fit if necessary).
Process the mozzarella cheese with all remaining ingredients in a processor until smooth.
Spoon the mixture into the prepared loaf pan, pressing down with back of the spoon to pack down the mixture.
Fold the excess overhang of plastic wrap over the mixture.
Chill for minimum 12 hours.
Invert chilled loaf onto a serving dish and discard the plastic wrap.
Serve with crackers.