4 basil leaves 4 pieces sun-dried tomato 2 tubs semisoft garlic and herb cheese 1/4 cup sun-dried tomato tapenade 1/4 cup pesto
Line a 6-inch Pyrex bowl with plastic wrap. In the bottom of the bowl, arrange the basil leaves in a flower shape. Place the sun-dried tomato pieces in between the basil.
Empty 1 tub of the cheese on top of the basil and sun-dried tomato layer. Dunk a spatula in a bowl of hot water; this will make the cheese easy to spread. Smooth the cheese as if you were frosting a cake.
Scoop the sun-dried tomato tapenade on top of the cheese and spread into a smooth layer. Spread the pesto evenly on top of the tapenade.
Dump the other tub of cheese on top of the pesto and spread evenly.
Refrigerate the dip or serve immediately. To serve, place a serving plate on top of the bowl and turn the bowl upside down. Remove the bowl first, then the plastic wrap.
Place the dip with crackers or cucumbers and carrots, and you're ready to party!