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+ servings

Pesto and Sun-Dried Tomato Torte

Pesto and sun-dried tomato torte is a delicious layered dip that is served with crackers, tortilla chips or fritos scoops.
Course Appetizer, Dip
Keyword cream cheese, pesto, sun-dried tomatoes
Servings 12 servings
Author Lynn / Turnips 2 Tangerines


  • 8 oz. each packages cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 8 oz jar basil pesto
  • 8 oz jar oil-packed sun-dried tomatoes, minced and well drained
  • Garnish: cherry tomato halves, fresh basil leaves, fresh sprigs of rosemary


  • In large bowl, place cream cheese, Parmesan cheese and garlic, beat well. Divide into thirds (1 cup each) Line 5-cup mold or 8 x 4 loaf pan with plastic wrap. Spoon 1/3 of the cheese mixture in bottom of mold, smooth top with spatula, spoon pesto evenly over cheese layer, spoon 1/3 of the cheese mixture over pesto layer, smooth top with spatula, spoon sun-dried tomatoes evenly over second cheese layer, spoon remaining cheese mixture over sun-dried tomatoes, smooth top. Strike filled mold on counter top to pack down. Cover and refrigerate at least 24 hours. When ready to serve, turn mold upside down onto serving platter. Remove plastic wrap.
  • Garnish top with red tomato halves, fresh basil leaves and sprigs of fresh rosemary. Serve with Crackers