Boursin Cheese With Pesto & Sun-Dried Tomatoes - cooking recipe

Ingredients

3 (8 ounce) packages light cream cheese
1/2 cup butter, softened
1 tablespoon Cavenders All Purpose Greek Seasoning, plus
1 teaspoon Cavenders All Purpose Greek Seasoning
1 1/2 teaspoons garlic powder
1 cup pesto sauce
1 (4 ounce) package sun-dried tomatoes (just get a small pkg., don't know how many ozs. but had to put quantity)
1 3/4 ounces pine nuts

Preparation

Place 1st four ingredients in food processor and blend to a creamy consistency. Place into mold of desired shape. (use pam) and place in refrigerator.
Boil sun-dried tomatoes in a small amount of water until plump (about 5 minutes) drain, cool, and chop in processor. If using tomatoes in oil, just chop.
Unmold cheese. Spread pesto over cheese and cover with sundried tomatoes. Sprinkle pine nuts. Serve with crackers.