Author :: Mrs Liz
Category :: Holiday Fun
Ingredients ::
- Parsley-Basil Pesto:
- 2 cups fresh parsley leaves
- 1 Tablespoon dried basil leaves, crushed
- 1/4 cup pine nuts OR slived almonds
- 2 Tablespoons grated Parmesan cheese
- 2 cloves garlic, peeled
- 1/4 teaspoon onion salt
- 2 Tablespoons olive OR vegetable oil
- Wreath:
- 3 packages (8 oz. each) cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup whipping cream OR half & half
- 1 teaspoon sugar
- 1/3 cup chopped roasted red peppers OR pimiento, drained
- pimiento strips and flat leaf parsley for garnish
Fun for Christmas holiday.
From: Jean Washburn, of Hartford, WI
Note: needs at least 8 hours to refrigerate.
Process pesto ingredients except for the oil in a food processor OR in a blender until finely chopped. With machine running, add the oil gradually until the mixture is smooth. Set aside.
Beat cream cheese and mayonnaise in a medium bowl until smooth. Beat in whipping cream, sugar and onion salt.
Line a 5 cup ring mold with plastic wrap.
Spoon half of the cheese mixture into the prepared mold; spread evenly.
Spread the pesto mixture evenly over the cheese mixture.
Top with chopped red peppers; spoon remaining cheese mixture over the peppers, spreading evenly.
Cover and refrigerate until the cheese mixture is firm, 8 hours or overnight.
Uncover mold. Invert onto a serving plate. Carefully remove the plastic wrap. Smooth top and sides of the wreath with a spatula. Garnish with pimiento strips and parsley leaves to make it festive looking.
Serve with crackers or vegetables.
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