Warm Pesto Dip



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.