8 ozs cream cheese softened
1 jar Classico Pesto
1 jar sundried tomatoes in oil
1/4 cup parmesan cheese grated
8 oz pkg shredded mozzarella or other white cheese (not cheddar)
3 Roma tomatoes diced
6 leaves fresh basil chopped
Place softened cream cheese in the bottom of a pie or tart dish. Spread out with the back of a spoon.
Spoon half of the pesto on the cheese.
Sprinkle parmesan over pesto.
Drain, slice & add sun-dried tomatoes on top of parmesan.
Sprinkle with shredded mozzarella.
Sprinkle with diced Roma tomatoes & fresh basil.
Bake at 350 degrees for about 25 minutes — until bubbly.
Serve with crackers.