Ingredients:
36 ounces cream cheese, softened
1 cup unsalted butter, softened
1 (7 ounce) packages store bought pesto sauce
6 ounces smoked salmon
1 (4 1/2 ounce) cans chopped black olives
Directions:
With an electric mixer, beat 24 oz.
cream cheese with the butter until blended.
In another bowl, combine 4 oz.
cream cheese and pesto.
In another bowl, combine the smoked salmon and 4 oz.
cream cheese.
In another bowl, combine 4 oz.
cream cheese with the chopped olives.
In a 9x5x3 inch loaf pan lined with plastic wrap, spread 1 cup of butter/cream cheese mixture.
Spread pesto/cream cheese mixture on top.
Carefully, spread 1 cup of butter/ cream cheese mixture on top.
Carefullly, spread smoked salmon mixture on top.
Spread 1 cup of butter mixture on top.
Spread olive mixture on top.
Finally, carefully spread the last cup of butter mixture on top.
Cover with plastic wrap.
Press firmly and chill until cold and firm, at least 8 hours or up to 3 days.
Dropping the individual layers with a teaspoon makes it easier to spread more evenly.
To serve, remove top plastic and turn onto a platter.
Slice and serve on individual plates.
It’s nice served with thin slices of bread, toast points, or crackers.
Servings: Serve
Time preparation: 40 min.
Time total: 40 min.