Recipes // Spreads // BLT Layered Spread

BLT Layered Spread

  • 4 cloves garlic, peeled
  • 1 ½ cups fresh basil leaves
  • 1 teaspoon fresh lemon juice
  • ¼ cup pine nuts
  • 2 tablespoons extra virgin olive oil
  • 2 2/3 cups softened cream cheese
  • ¼ cup freshly grated Parmesan cheese
  • 1 1/3 cups sun-dried tomatoes, drained
  • 1/3 cup tomato paste
  • ¾ cups crumbled crispy bacon
  • salt and pepper to taste 
Creating Layer Directions:

Layer 1: Place 2 cups cream cheese and bacon in the food processor, using blend until smooth, season with pepper.

Layer 2: Chop the garlic in a food processor.  Mix in basil, lemon juice, pine nuts, and olive oil.  Process until well blended.  Mix in 1/3 cup cream cheese and blend using pulse setting until almost smooth.  Transfer the mixture to a medium bowl.

Layer 3: Coarsely chop sun-dried tomatoes in the food processor.  Mix in tomato paste and 1/3 cup cream cheese.  Blend until smooth.

  1. Lightly grease a mini loaf pan.  Line pan with plastic wrap so that the wrap extends over sides of the pan. 
  2. Evenly spread ¼ cup cream bacon mixture in the prepared dish.  Layer alternatively with ½ the sun-dried tomato mixture, ¼ cup bacon mixture and ½ the pesto mixture.  Repeat layering. 
  3. Cover and chill in the refrigerator 8 hours or overnight.  To serve, carefully invert pan onto a platter and remove plastic.  
Featured Recipes

Personally Yours

Marketplace Recommendations