Spinach Pesto Dip - RHC

This recipe is from the UW Division of Housing Food Service. Serve this 3-layer spread with a small spatula and crackers. Use a tray or platter that is about 7 inches wide by 14 inches long.

Cheese–Parmesan Layer

Mix together in a food processor until blended:

12 oz cream cheese, room temperature
3 oz. (6 Tbsp) mayo (used Hellman’s low fat)
3/4 oz. (about 2 tablespoons) whipping cream
3 oz. (which equals 1 skimpy cup) parmesan cheese, grated
1/8 to 1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper

Spread evenly on the tray. Cover and chill while making the second layer. Clean bowl and blades for next step.

Spinach-Basil Pesto Layer

In a food processor, process the following to an even consistency:

2 1/2 oz. baby spinach leaves, stems removed
3/4 to 1 oz. fresh basil (whole package)
3/4 oz. (2 tablespoons) extra virgin olive oil
1 1/4 oz. (2 tablespoons plus 2 teaspoons) corn oil
2 cloves garlic, diced and soaked in water (about 1 tablespoon)
1/4 teaspoon salt
1/4 teaspoon fresh or frozen lemon juice
1/8 to 1/4 teaspoon ground black pepper

Spread Spinach-Basil Pesto over the Cheese-Parmesan layer.

Topping

1 1/2 oz. fresh shredded parmesan cheese (3/4 cup, loosely filled)
1 oz. diced roma tomatoes or more as desired

Sprinkle parmesan cheese over the Spinach-Basil Pesto Layer and top with the diced tomatoes.