Basil Sun-Dried Tomato Spread
In food processor, combine 1 cup each loosely packed fresh spinach leaves and fresh basil leaves with 1 clove minced garlic. Mix until blended, then add 1/4 cup olive oil, 1 cup parmesan cheese and a pinch of salt and pepper.

In a separate bowl, mix 8 ox cream cheese and 3 oz goat cheese, both at room temp. Divide cheese mixture into thirds.

Line a small serving bowl with Saran Wrap and pat 1/3 cheese mixture into bottom, making it level. Spoon 1/2 the spinach mixture over that evenly.
Layer 1/4 cup sun-dried tomatoes (in oil) that are chopped and 1/4 cup chopped walnuts.

Repeat layers, ending with last 1/3 of the cheese mixture. Wrap the Saran wrap over the cheese spreadl and refrigerate. Can be made up to 3 days ahead. Invert onto a serving plate and serve with crackers, toast rounds or veggie sticks.

This is the best cheese spread I have EVER had. You will get lots of compliments!

Wendy

The other recipes I have to share are Blue Cheese and Roasted Red Pepper Spread from Land O Lakes website: http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=13655&cid=17

and Artichoke-Cheese Spread from Southern Living magazine:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10 23786

I hope these links work for you. I just copied and pasted them from the websites.

Wendy

YUM! I printed all three of those! Now to decide which one to make first. Thanks twin!

Those sound soooooo yummy!