Daisy Holiday Cheese Spread
Prep Time
15mins
Time to Table
15mins
Servings
16 (4 tablespoons per serving)
Ingredients
- 8 ounces chive & onion cream cheese spread
- 7 ounces refrigerated pesto
- 3/4 cup Daisy Cottage Cheese
- 1/2 cup basil-tomato feta cheese crumbles
- 1/3 cup sundried tomatoes in oil and herbs, drained and chopped
- 1/3 cup roasted red peppers, drained and chopped
- 1/4 cup sliced black olives
- 2 tablespoons toasted pine nuts
Ingredients
- 8 ounces chive & onion cream cheese spread
- 7 ounces refrigerated pesto
- 3/4 cup Daisy Cottage Cheese
- 1/2 cup basil-tomato feta cheese crumbles
- 1/3 cup sundried tomatoes in oil and herbs, drained and chopped
- 1/3 cup roasted red peppers, drained and chopped
- 1/4 cup sliced black olives
- 2 tablespoons toasted pine nuts
Directions
- Spread the cream cheese spread in an 8-inch circle on a serving plate.
- Top with the pesto, spreading almost to the edge of the cheese layer.
- In a medium bowl, mix the cottage cheese and feta cheese; spread over the pesto, almost to the edge. Combine the sundried tomatoes, red peppers and black olives in food processor bowl; pulse 5 or 6 times to chop finely.
- Spoon and spread the mixture over the cottage cheese layer, almost to the edges. Sprinkle with pine nuts.
- Serve immediately with crackers, baguette slices or pita chips.
- Spread may be refrigerated for up to 1 hour, if not serving immediately.
- Calories:117
- Cholesterol:11
- Protein:4
- Sodium:360
- Total Carbohydrate:3
- Total Fat:10
