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!