Here’s a recipe that sounds more complicated then it is. It’s rich, creamy, and delicious! Simple to put together, but everyone will think you did tons of work. It’s a great summer lunch idea, so try it next time you’re having friends over. Found this recipe years ago in a magazine, but don’t remember which one.
Ingredients:
2 (8-oz) packages cream cheese, softened
2 eggs
3 Tablespoons all-purpose flour, divided
1 cup prepared pesto
1 cup cooked chicken, chopped
1 cup sour cream
1 Tablespoon fresh chives, chopped
Mixed salad greens, for serving
Directions:
- Pre heat oven to 325 degrees F.
- Spray 9-inch springform pan with Pam cooking spray. Set aside.
- Using an electric mixer at medium speed, beat cream in a large bowl until smooth.
- Add eggs, 2 Tablespoons flour and pesto. Beat until blended.
- Stir in chicken.
- Pour into prepared pan.
- Bake 25 minutes.
- Meanwhile, stir together remaining 1 Tablespoon flour with sour cream.
- Remove from oven and gently spread sour cream mixture on top.
- Return to oven and continue baking additional 15 minutes.
- Cool on wire rack 10 minutes.
- Gently run knife around edges of pan and release sides.
- Slice and serve hot or cold over mixed salad greens.
- Garnish with chives.
