Prep Time
25 Mins
Chill Time
8 Hours
Makes 20 servings

Make this festive top-rated holiday dip recipe up to 3 days before the party. The colorful layers make it a fun addition to any appetizer buffet.

How to Make It

Step 1

Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.

Step 2

Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.

Step 3

Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.

Step 4

Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours.

Step 5

Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices.

Ratings & Reviews

jenmax's Review

November 20, 2010
My sister made this, who does not cook a whole lot, and it was delicious, very easy to assemble she thought. And of course if can be made ahead of time. That will be very handy for me this Thanksgiving!

cvillecook99's Review

December 28, 2008
I made this twice for holiday occasions and it has gotten rave reviews both times- it makes a lot, so it's perfect for large groups. 6-in springform pans were sold out, so I used a 7-inch souffle ramekin and lined it with parchment paper- awkward, but it did the trick. Delicious and keeps well!

TaraW7's Review

June 11, 2009
I got wonderful comments on this spread!!! Everyone loved it! Very flavorful.

DeniseinCincy's Review

December 20, 2010
This is always a big hit. Flavorful, pretty and easy to make. It's a holiday tradition now. Serve with any kind of cracker. We like the thin water crackers best so as not to compete with the tomato and basil.

CAL8166's Review

December 17, 2010
This is a hit at the holidays. However; I have found some ways to make it easier since the directions are a bit misleading. Use cooking spray in the small spring pan. The white layer is difficult to work with so I spray cooking spray onto wax paper to smooth out the layers. I add extra cream cheese to the basil pesto layer.

ctcooks's Review

January 06, 2014
I have been making this appetizer ever since it first appeared. Fabulous, fabulous. I make it after I make all my pesto in Sept. which I freeze in 1 c containers reserving 2 c. Then I make 2 batches of this recipe--1 c of reserved pesto ea batch--in loaf dishes, cutting each in half when set up and freezing all four giving me four go-to appetizers throughout the year. I serve it w/ bagel chips. Everyone asks for this recipe, even my friend, a cooking school instructor. Leftovers good melted on pasta. I buy all ingredients at Costco.

grindste's Review

May 26, 2010
This is a really yummy recipe, and a big hit with guests. The only complaint I have with the directions is that it took me way longer than 25 minutes to make, because I kept having to wait for the layers to set up before I could put on the next one. Now that I know that, I'll work on something else at the same time, instead of just staring at it in frustration. Still worth the work, though, because it looks great when you're done. I see someone used storebought pesto, which would be alright, but making it from scratch made it taste so much more fresh. I wouldn't skip that step.

Hyebun's Review

December 21, 2008
Made this for a Christmas party and got good reviews. The presentation of this recipe was beautiful, it turned out exactly like the picture. The only change I made, was to use store bought pesto for the pesto layer. This saved a bit of time. I questioned whether all the ingredients were going to fit into a 6" pan, because it looks like the pan is going to be too small, however it fits perfectly.

CeltC50's Review

December 22, 2011

Sdaussin's Review

November 26, 2011
Awesome! A new family tradition at our home! That being said, it is a bit pricey to make (but so worth it!) and time consuming to assemble. I did not have a small springform pan, so I used a large coffee can, cut out the. Ottom and taed it back on before assembling. I sprayed it with oil, as suggested and used a paper plate, cut the same size as the can to gently push it ou after placing a hot towel around the can for about a minute. It worked fine and since it was slightly smaller than the springform pan, it was taller which I liked. I agree with the suggestion to add more cream cheese. I had 3 eight ounce packages and added the extra 2 ounces to the cream cheese/butter mixture. Wish they allows 10 stars for this one!