Directions:
- Line a 3-cup bowl with plastic wrap; set aside.
- In a small bowl, beat cream cheese and butter until smooth. In another bowl, combine pesto and Parmesan cheese. Layer half of the cream cheese mixture, pesto mixture and sun-dried tomatoes in prepared bowl. Repeat layers. Cover and refrigerate for at least 1 hour.
- Unmold onto a serving plate. Serve with crackers. Yield: 2-1/2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.67 Kcal (275 kJ) | ||
| Calories from fat | 60.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.72g | 10% | |
|---|---|---|---|
| Cholesterol | 15.04mg | 5% | |
| Sodium | 38.65mg | 2% | |
| Potassium | 51.28mg | 1% | |
| Total Carbs | 0.84g | 0% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 0.94g | 2% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.9mg | 16% | |
| Calcium | 23.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 524.94 Kcal (2198 kJ) | ||
| Calories from fat | 483.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.71g | 10% | |
|---|---|---|---|
| Cholesterol | 120.26mg | 5% | |
| Sodium | 308.93mg | 2% | |
| Potassium | 409.89mg | 1% | |
| Total Carbs | 6.7g | 0% | |
| Sugars | 0.78g | 0% | |
| Dietary Fiber | 1.66g | 1% | |
| Protein | 7.5g | 2% | |
| Vitamin C | 22.6mg | 5% | |
| Vitamin A | 0.8mg | 3% | |
| Iron | 23.4mg | 16% | |
| Calcium | 184.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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