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Description Edit

This great pesto-based American side dish is great with sharing and snacking and delivers a divine, nutty aroma that it delivers to the bread and the dip.

Ingredients Edit

Directions Edit

  1. Prepare the 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 ½ cup cream cheese mixture into bottom of loaf pan; spread evenly.
  4. Spread pesto over cream cheese layer. Spoon another 1 cup cream cheese mixture over pesto, spreading evenly.
  5. Halve, seed and peel avocados. Just cut each half into 8 slices but do not pull apart.
  6. 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 a blender or food processor until smooth. Serve as a dip or spread for the torta.

See also Edit