1/4 cupsun-dried tomatoes packed in oil, drained & chopped
2tablespoonspine 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.