Basil Parmesan Spread

Basil Parmesan Spread


"Serve this yummy, zingy dip with crackers or bread at your next party. An exciting basil, Parmesan cheese and sun-dried tomato paste mixture is spread inside creamy cheese layers. It's best when chilled overnight before serving."

Ingredients 1 h 20 m {{adjustedServings}} servings 260 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 628 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a food processor, blend the spinach, basil and garlic. Gradually mix in the olive oil and Parmesan cheese. Process until smooth. Salt and pepper to taste.
  2. Blend cream cheese and feta cheese in a medium bowl.
  3. Line a separate medium bowl with plastic wrap. Spread 1/2 the cream cheese mixture in the bowl. Top with sun-dried tomato paste and the spinach mixture. Cover with remaining cream cheese mixture. Pat together, cover and chill in the refrigerator at least 1 hour before serving. Flip out of the plastic lined bowl onto a medium serving dish to serve.
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Reviews 36

  1. 46 Ratings


Ach - who'd want to mix everything together? It'd look and taste a sorry mess! Made as directed, it looks and tastes spectacular, and is easy easy easy. It's not for wimpy palates though: the flavours are robust! I made 1 1/2 times the amount of cheese mixture and used a little more of the tomato to yield two bowls. A note to people who are doubtful about the sundried tomatoe: even though ordinary tomato paste is indeed cheaper, the flavour can in no way compared to sundried tomato paste or pate. Dry-packed (ie. in a packet, not in a jar in oil) dried tomatoes are CHEAP, and you're far better off using those. Simply place them in a bowl, cover with boiling water, allow to soak until soft and swollen, then drain and wizz in the food processor with good olive oil, oregano, garlic, and salt and pepper, and a few olives and/or capers if you like. Extremely delicious, inexpensive, and better than anything you could buy - particularly ordinary tomato paste!


I've made this numerous times and always get rave reviews. The presentation itself is wonderful. I follow this one as is - no substitutions are needed.

Mindee Greivel Myers

I love this recipe. It's pretty and tasty and easy to prepare. One substitution we like is to put chopped, roasted red peppers in place of the tomato layer. Also, chopped walnuts pressed on the outside kind of dress it up a bit.