Basil-Bleu Cheese Terrine


16 Oz. Cream Cheese, softened
8 Oz. Crumbled Bleu Cheese
2 C. Spinach Leaves, whole
4 C. Basil Leaves
4 Cloves Garlic, crushed
¼ tsp. Salt
½ C. Salad Oil
½ C. Pine Nuts, toasted and chopped
2 C. Fresh Parmesan Cheese, grated
½ C. Sun-Dried Tomatoes


Process Cream Cheese and Bleu Cheese in a food processor until smooth.

Spoon in a small bowl and set aside.

Process Spinach, Basil and Garlic. Then, with processor running, pour Oil slowly into mixer.

Stir in Pine Nuts, Salt and Parmesan cheese.

Soak Sun-Dried Tomatoes, drain and chop.

Line a 2-quart bunt pan with plastic wrap, allowing edges to over-hang.

Put each mixture in separate dipping bags. (white, green, red)

Spread mixtures (one at a time) into bunt pan making festive holiday layers – Starting with white; then green; then white; then red; then finally white.

Garnish with additional Sun-Dried Tomatoes and serve with your favorite Crackers and/or Flatbread.