16 oz cream cheese
½ cup bottled Caesar salad dressing
½ t freshly ground black pepper
½ cup pine nuts, toasted
¼ cup chopped basil
½ cup shredded Parmesan cheese
1 cup julienne cut Traina sun-dried Tomatoes in Oil, drained
1½ cups fresh baby spinach
In a food processor, blend cream cheese and Caesar dressing until smooth. Remove from processor and stir in Parmesan cheese and black pepper. (adjust with milk if cheese is too thick) Combine basil and spinach.
Line a terrine with plastic wrap allowing wrap to hang over all sides. Start torte by layering cream cheese mixture at bottom, followed by a sprinkling of baby spinach Top with sun-dried tomatoes and pine nuts Continue layering until all the ingredients are gone (saving a small amount to decorate top) Pull wrap over top of terrine, and chill for at least 3 hours.