Ingredients
3 tablespoons chopped oil-packed sun-dried tomatoes, patted dry1 package (8 ounces) cream cheese, softened1/2 cup grated Parmesan cheese1/4 cup sour cream2 tablespoons butter, softened1/2 cup finely chopped walnuts1/2 cup prepared pestoAssorted crackers
Preparation
Line a 4-cup mold with plastic wrap; coat with cooking spray. Place tomatoes in bottom of mold; set aside.
In a large bowl, beat the cheeses, sour cream and butter until blended. In another bowl, combine walnuts and pesto. Spread cheese mixture over tomatoes in prepared mold; top with walnut mixture.
Bring edges of plastic wrap together over pesto; press down gently to seal. Refrigerate for at least 4 hours or until firm. Open plastic wrap; invert mold onto a serving plate. Serve with crackers.
