This makes a lovely appetizer for your holiday gatherings. Pesto and Sundried tomatoes are the perfect red and green complements for your Christmas spread. Serve with baguette slices or crackers.
4 8-oz packages of cream cheese
1 1/2 c. grated parmesan cheese
1 t. garlic powder
1 c. frozen chopped spinach, thawed and well drained
1 c. chopped sundried tomatoes
1 c. toasted pine nuts
1 3-oz. jar prepared pesto
In a large bowl, combine cream cheese, parmesan cheese, and garlic powder. Beat with an electric mixer at medium speed until well combined. Divide cream cheese mixture into thirds. Combine 1/3 mixture and spinach; set aside.
Line 8 inch cake pan with saran wrap. Spread 1/3 cream cheese mixture in bottom of pan. Layer half of tomatoes on cheese. Spread spinach mixture on top of tomatoes. Layer remaining tomatoes on top of spinach. Top with remaining cheese mixture; chill 1 hour.
Invert onto serving dish and remove from pan. Carefully remove plastic wrap. Cover sides of torta with pine nut. Spread pesto on top of torta. Cover, and refrigerate until ready to serve.
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