Peggy recipe: Baked cream cheese with sundried tomato basil pesto

• 2 bricks cream cheese (not fat free)
• Fresh basil leaves
• Jar of sundried tomatoes in olive oil
• Fresh garlic

Mold bricks together into a ball and place on oven-safe plate.
Bake at 350-375 for 20 minutes.
Place the rest of the ingredients in food processor and pulse into a paste.
Spread over the baked cream cheese.
Serve with crackers and bread!

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