Boursin Cheese With Pesto & Sun-Dried Tomatoes

• 3 (8 ounce) packages light cream cheese
• 1/2 cup butter, softened
• 1 tablespoon Cavenders All Purpose Greek Seasoning, plus
• 1 teaspoon Cavenders All Purpose Greek Seasoning
• 1 1/2 teaspoons garlic powder
• 1 cup pesto sauce
• 1 (4 ounce) package sun-dried tomatoes (just get a small pkg., don't know how many ozs. but had to put quantity)
• 1 3/4 ounces pine nuts

1. Place 1st four ingredients in food processor and blend to a creamy consistency. Place into mold of desired shape. (use pam) and place in refrigerator.
2. Boil sun-dried tomatoes in a small amount of water until plump (about 5 minutes) drain, cool, and chop in processor. If using tomatoes in oil, just chop.
3. Unmold cheese. Spread pesto over cheese and cover with sundried tomatoes. Sprinkle pine nuts. Serve with crackers.

light cream cheese, butter, cavenders, cavenders, garlic, pesto sauce, tomatoes, nuts

Taken from www.food.com/recipe/boursin-cheese-with-pesto-sun-dried-tomatoes-313202 (may not work)