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Prep 15 mins
Total 15 mins

Layered Pesto & Sun-Dried Tomato Spread

Original recipe by: Genevieve
Addicting appetizer that will have you invited to every houseparty. 


  • 8 oz cream cheese, softened
  • 1 tablespoon lemon juice, fresh
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup pesto
  • 1/4 cup sun-dried tomatoes packed in oil, drained & chopped
  • 2 tablespoons pine nuts, toasted


  • In a stand mixer with the paddle attachment or with a hand mixer, blend cream cheese, lemon juice, & Worcheshire sauce until smooth. Spread cream cheese mixture on serving plate.
  • Layer the following ingredients on top of the cream cheese mixture: pesto, chopped tomatoes, & then pine nuts.


-Don’t you dare use “lemon juice” from a plastic lemon. An angel loses its wings every time you use it.
-Sun-dried tomatoes packed in oil retain their red color vs. dry in a bag. The bagged sun-dried tomatoes are nearly black & unappetizing for this dish. I usually find oil packed sun-dried tomatoes, pesto, & pine nuts on the pasta aisle.
-I toast my pine nuts in a dry frying pan over a medium flame until fragrant & light brown. Do not walk away, because you will burn them.
-Serve with Reduced-Fat Wheat Thins. No, not for the calories. They are crispier than normal Wheat Thins & can stand up to a thick spread.