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Categories:Viewed: 28 - Published at: 6 years ago
Ingredients
- 1 (3 ounce) package cream cheese, softened
- 2 tablespoons butter or 2 tablespoons margarine, softened
- 12 cup parmesan cheese, grated
- 2 tablespoons pesto sauce
- 9 ounces sliced muenster cheese (9 one ounce slices) or 9 ounces mozzarella cheese, divided (9 one ounce slices)
- 1 (7 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
- 2 cups chunky spaghetti sauce or 2 cups marinara sauce
Method
- Beat cream cheese and butter at medium speed with an electric mixer until fluffy.
- Add Parmesan cheese and pesto; beat until mixture is smooth.
- Set aside.
- Cut 5 slices of the cheese in half diagonally; cut remaining 4 slices in half crosswise.
- Mix dried tomatoes and spaghetti sauce together and set aside.
- Line a 3 cup bowl or mold with plastic wrap, allowing edges to hang over side 6 to 7 inches.
- Arrange cheese triangles in a pinwheel shape, slightly overlapping edges to line bowl.
- Spread half of cream cheese mixture over cheese in bowl; top with half of spaghetti sauce.
- Arrange 4 cheese rectangles over tomato mixture.
- Repeat layers with remaining cream cheese mixture, spaghetti sauce and cheese rectangles.
- Fold plastic wrap over top, sealing securely.
- Place a small cast iron skillet or other heavy object on top to compact the layers (I use canned goods).
- Refrigerate at least 8 hours or up to 3 days.
- Invert onto a serving platter; peel off plastic wrap.
- Garnish, if desired.
- Serve with crackers -- yummy.
