Beat 2 1/2 packages (20 oz) cream cheese and butter in large bowl until blended.
Mix 1/2 package (4 oz) cream cheese and pesto in small bowl.
Mix 1/2 package cream cheese and salmon in small bowl.
Mix 1/2 package cream cheese and olives in small bowl.
Line 9 x 5 x 3 inch loaf pan with plastic wrap, overlapping edges generously.
Spread 1/4 of butter mixture in bottom of pan.
Spread pesto mixture over.
Drop 1/3 of butter mixture over by teaspoons, spreading gently to cover.
Spread salmon mixture over.
Drop 1/2 of butter mixture over by teaspoons; spreading gently to cover.
Spread olive mixture over.
Cover with remaining butter mixture.
Fold plastic wrap over to enclose; press firmly to compact.
Chill until cold and firm; atleast 6 hours and up to 3 days.
Turn out onto platter.
Serve with assorted crackers and breads.
Ingredients:
4 (8 ounce) packages cream cheese, room temperature
1 cup butter, room temperature
6 ounces purchased pesto sauce
5 ounces smoked salmon, finely chopped
4 ounces chopped black olives
Steps/Methods:
Beat 2 1/2 packages (20 oz) cream cheese and butter in large bowl until blended.
Mix 1/2 package (4 oz) cream cheese and pesto in small bowl.
Mix 1/2 package cream cheese and salmon in small bowl.
Mix 1/2 package cream cheese and olives in small bowl.
Line 9 x 5 x 3 inch loaf pan with plastic wrap, overlapping edges generously.
Spread 1/4 of butter mixture in bottom of pan.
Spread pesto mixture over.
Drop 1/3 of butter mixture over by teaspoons, spreading gently to cover.
Spread salmon mixture over.
Drop 1/2 of butter mixture over by teaspoons; spreading gently to cover.
Spread olive mixture over.
Cover with remaining butter mixture.
Fold plastic wrap over to enclose; press firmly to compact.
Chill until cold and firm; atleast 6 hours and up to 3 days.
Turn out onto platter.
Serve with assorted crackers and breads.
