Description Edit

Ingredients Edit

Directions Edit

  1. Prepare pesto. Line 9 x 5 x 3-inch loaf pan with foil.
  2. Beat cream cheese and butter together until smooth.
  3. Spoon about 1 1/2 cups cream cheese mixture into bottom of loaf pan; spread evenly.
  4. Spread pesto over cream cheese layer
  5. Spoon another 1 cup cream cheese mixture over pesto, spreading evenly.
  6. Halve, seed and peel avocados. Cut each half into 8 slices but do not pull apart. Lay sliced avocado halves on cream cheese layer and top with remaining cream cheese mixture.
  7. Cover and refrigerate 6 to 8 hours or overnight. Thirty minutes before serving, lift the torta from the loaf pan and remove foil.
  8. Serve with large slices of French bread.
  9. Blend all ingredients in blender or food processor until smooth. Serve as a dip or spread for the torta.

See also Edit

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