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Pesto Sun-Dried Tomato Cheese Spread

If you like to host parties, and include cheese spreads in your menu, you will definitely want to add the Pesto Sun-Dried Tomato Cheese Spread to your recipe collection.

My daughter shared this recipe with me, and it always is a great hit at our parties.
If you are lucky enough to have any leftovers, you may store them in an airtight container for several days.

Leftover cheese spread smothered on a toasted bagel, makes my mouth water, and it creates a delicious breakfast.


Pesto Sun-Dried Tomato Cheese Spread

Pesto Sun-Dried Tomato Cheese Spread


  • 3 packages (8 oz) cream cheese, softened (I usually use 1/3 less fat)
  • ½ cup grated Parmesan cheese
  • 3 cloves garlic, finely chopped (I use my garlic chopper)
  • 1 container (7 oz) refrigerated basil pesto
  • 1 jar (8 oz) oil-packed sun-dried tomatoes, well drained and minced
  • Baguette slices, or crackers


  1. Mix cream cheese, Parmesan cheese, and garlic in a bowl until well blended.  Divide into thirds.
  2. Line a 5 cup mold or loaf pan with plastic wrap or non-stick foil (I think the non-stick foil works best), taking care to smooth it out for the nicest design impression.
  3. Spoon 1/3 of the cheese mixture in bottom of mold
  4. Smooth top with spatula.
  5. Spoon the tomatoes evenly over cheese layer.
  6. Spoon the second 1/3 of the cheese mixture over tomato layer
  7. Smooth top with spatula.
  8. Spoon the pesto evenly over cheese layer.
  9. Spoon the remaining cheese mixture over pesto
  10. Smooth top with spatula.
  11. Cover and refrigerate overnight.
  12. Before serving, turn the mold upside down onto a serving platter. 
  13. Remove foil, or plastic wrap. 
  14. Serve with baguette slices, or crackers.


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