Holiday Terrine

• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 1/2 cup (2 ounces) crumbled goat cheese
• 2 tablespoons fat-free milk
• 1/4 cup commercial basil pesto (such as Buitoni)
• 3 tablespoons finely chopped pitted kalamata olives
• 3 tablespoons finely chopped pimiento-stuffed olives
• 1/4 cup finely chopped drained oil-packed sun-dried tomato halves (patted dry with a paper towel)
• 1 (6-ounce) package whole-wheat crackers, such as Health Valley

1. Line a 5- x 3-inch mini-loaf pan with clear or colored plastic wrap, allowing extra wrap to extend over the edges of the pan so that you can seal the top when done. In a medium bowl, combine cream cheese, goat cheese, and milk; mix well. Spread pesto in bottom of plastic wrap-lined pan. Spread half of cheese mixture over pesto.
2. Combine the olives; spread over cheese mixture, pressing down with back of a spoon or spatula. Spoon remaining cheese mixture over olives; spread to an even layer with a spatula. Spoon sun-dried tomatoes evenly over cheese mixture, pressing down with back of a spoon or spatula.
3. Bring edges of plastic wrap up over terrine; seal tightly. Refrigerate at least 4 hours or up to 24 hours to set.
4. To serve, unmold terrine onto a plate or platter; surround with wheat crackers. Terrine can be stored in the refrigerator up to 3 days after making.

cream cheese, goat cheese, milk, commercial basil pesto, olives, pimientostuffed olives, drained oil, crackers

Taken from www.myrecipes.com/recipe/holiday-terrine (may not work)