Layered Sun-Dried Tomato and Basil Spread

From Katherine's Kitchen

• 2 (8 oz) packages Tofutti "better than cream cheese"
• 3/4 c butter substitute , softened (likeEarth Balance buttery spread)
• 1 tsp salt, divided 1/4 tsp pepper
• 1 1/3 cup sun-dried tomatoes in oil, drained
• 1 (8 oz) package cream cheese, softened and divided
• 1/3 cup tomato paste
• 4 garlic cloves, chopped
• 1 1/2 cups firmly packed basil
• 1/4 c pine nuts
• 2 TB olive oil
• 2 TB fresh lemon juice
• Garnish:  rosemary sprigs, sun-dried tomatoes

Serve on GFCF crackers (like Glutino or Mary's Gone, or on corn chips)

Beat 2 packages Tofutti "cream cheese", butter substitute, 1/2 tsp salt and pepper at medium speed with and electric mixer until creamy.  Set aside.

Chop sun-dried tomatoes in food processor.  Add half (4 oz) of remaining package of Tofutti "cream cheese" and remaining salt.  Pulse until just blended, scraping down sides as you go along.  Spoon into bowl, set aside.  Clean out processor bowl.

Process garlic and next 4 ingredients, making a sort of pesto.  Add remaining 4 oz of Tofutti "cream cheese" and remaining salt.

Coat a 6 inch springform pan with non-stick spray.  Spread 1/2 cup butter mixture on bottom.  Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture, top with 1/2 cup butter mixture.  Repeat layers, topping with butter mixture. Cover and chill at least 8 hours.

Run knife gently around edge of pan to loosen.  Remove sides of pan, place on serving tray and garnish.

(about 20 servings)

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