Creamy Pesto-Cheese Spread

• 1 (8-ounce) block fat-free cream cheese
• 1/3 cup (1 1/3 ounces) shredded provolone cheese
• 3 tablespoons light mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon bottled minced garlic
• 2 tablespoons commercial pesto, divided
• 1 tablespoon thinly sliced fresh basil leaves
• 36 (1/4-inch-thick) slices diagonally cut Italian or French bread baguette
• 3/4 cup bottled or homemade marinara sauce

1. Combine first 6 ingredients in a large bowl; beat with a mixer at medium speed until smooth.
2. Line a 10-ounce custard cup, small bowl, or 1-cup glass measuring cup with plastic wrap. Spread one-third of cheese mixture into bottom of prepared cup. Top with 1 tablespoon pesto, spreading to cover cream cheese mixture. Repeat procedure with one-third cheese mixture and remaining pesto; top with remaining cheese mixture. Tap cup gently against countertop to compact the layers. Cover with plastic wrap, and chill 8 hours or overnight.
3. Uncover and invert spread onto a serving plate; remove plastic wrap. Sprinkle sliced basil over top of spread. Serve with baguette slices and marinara sauce.

cream cheese, provolone cheese, light mayonnaise, salt, cracked black pepper, garlic, commercial pesto, basil, italian

Taken from www.myrecipes.com/recipe/creamy-pesto-cheese-spread (may not work)