Ingredients
1cupfresh spinach,coarsely chopped
1cupfresh basil leaves,(loosely packed)
1tspgarlic,chopped
1cupparmesan cheese,freshly grated
¼cupolive oil
salt and ground black pepper,to taste
8ozcream cheese
4ozmontrachet goat cheese,at room temperature
¼cupwalnuts,finely chopped
¼cupsun dried tomatoes in oil,drained and thinly sliced
Preparation
Line a 3-cup bowl with plastic wrap, leaving a 4-inch overhang.
Combine spinach, basil, and garlic in a food processor and chop finely. Add Parmesan cheese and process until almost smooth.
Keep processor running while pouring in oil; process until a smooth paste forms. Season with salt and pepper.
Mix cream cheese and goat cheese together in a bowl.
Spread a third of the cheese mixture in the bottom of the prepared bowl. Spread half of the spinach mixture on top. Top with half of the walnuts.
Add half of the sun-dried tomatoes. Repeat with remaining cheese mixture, spinach mixture, walnuts, and tomatoes, ending with cheese mixture. Fold plastic overhang on top and gently push down to compress layers.
Refrigerate for 8 hours, or up to 3 days.
Unfold plastic top and invert bowl onto a serving plate. Let stand at room temperature for 30 minutes before serving.
