Line a 6-inch Pyrex bowl with plastic wrap. In the bottom of the bowl, arrange the basil leaves in a flower shape. Place the sun-dried tomato pieces in between the basil.
Empty 1 tub of the cheese on top of the basil and sun-dried tomato layer. Dunk a spatula in a bowl of hot water; this will make the cheese easy to spread. Smooth the cheese as if you were frosting a cake.
Scoop the sun-dried tomato tapenade on top of the cheese and spread into a smooth layer. Spread the pesto evenly on top of the tapenade.
Dump the other tub of cheese on top of the pesto and spread evenly.
Refrigerate the dip or serve immediately. To serve, place a serving plate on top of the bowl and turn the bowl upside down. Remove the bowl first, then the plastic wrap.
Place the dip with crackers or cucumbers and carrots, and you're ready to party!
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|Serving Size: 1 Serving (1g)|
|Recipe Makes: 10|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 16.8mg||1 %|
|Potassium 28mg||1 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.3g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2
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