5 Layer Italian Dip

1. Mix cream cheese and 1/4 cup Parmesan cheese with electric mixer on medium speed until well blended.

2. Spread mixture on bottom of 9-inch pie plate or quiche dish.

3. Layer pesto, pimientos, mozzarella cheese and remaining 1/4 cup Parmesan cheese over cream cheese.

4. Bake at 350 degrees for 15 minutes or until thoroughly heated.

5. Serve with crackers or sliced Italian bread.

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Nutrient	Quantity
Total fats	33.584 g
Protein	24.2572 g
Carbohydrates	24.4756 g
Energy	499.12 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.3178 g
Water	36.1832 g
Calcium, Ca	577.04 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0176 g
Lutein + zeaxanthin	1043.28 g
Fiber, total dietary	1.512 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0059 g
Fatty acids, total saturated 22:0	0.0554 g
Carotene, beta	777.16 g
Niacin	0.5193 mg
Vitamin A, RAE	80.68 g
Fatty acids, total trans-polyenoic	0.2209 g
Riboflavin	0.6223 mg
Fatty acids, total polyunsaturated 15:0	0.0546 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.0651 g
Fatty acids, total saturated 20:1	0.2723 g
Sodium, Na	966.52 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3052 g
Total lipid (fat)	33.584 g
Manganese, Mn	0.4922 mg
Fatty acids, total saturated 16:0	4.0223 g
Fatty acids, total polyunsaturated 16:1 t	0.0151 g
Fatty acids, total saturated 8:0	0.0728 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	4.0177 g
Choline, total	6.16 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0344 g
Fatty acids, total polyunsaturated 18:1 t	0.0974 g
Sugars, total	5.9172 g
Fatty acids, total saturated 10:0	0.1789 g
Fatty acids, total saturated 18:0	1.3562 g
Fatty acids, total saturated 20:4 undifferentiated	0.0798 g
Vitamin B-6	0.1517 mg
Selenium, Se	17.32 g
Ash	5.5 g
Fatty acids, total saturated 18:1 undifferentiated	18.5095 g
Pantothenic acid	1.428 mg
Fatty acids, total polyunsaturated 22:1 c	0.0034 g
Copper, Cu	0.0752 mg
Thiamin	0.1628 mg
Retinol	15.6 g
Iron, Fe	2.4788 mg
Carbohydrate, by difference	24.4756 g
Phosphorus, P	509.32 mg
Folate, total	23.44 g
Tocopherol, gamma	5.8716 mg
Fatty acids, total saturated 4:0	0.1681 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0017 g
Fatty acids, total saturated 22:1 undifferentiated	0.0034 g
Cholesterol	8 mg
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0076 g
Fatty acids, total saturated 18:2 undifferentiated	4.1444 g
Glucose (dextrose)	0.1932 g
Fatty acids, total saturated 14:0	0.6872 g
Zinc, Zn	2.3172 mg
Tocopherol, delta	0.1596 mg
Fatty acids, total saturated 12:0	0.2055 g
Fatty acids, total polyunsaturated	5.573 g
Fatty acids, total saturated 14:1	0.0487 g
Fatty acids, total polyunsaturated 17:1	0.0302 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.047 g
Fatty acids, total trans-polyenoic 18:3i	0.1747 g
Vitamin A, IU	1357.36 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	10 g
Fatty acids, total polyunsaturated 16:1 c	0.2444 g
Galactose	0.126 g
Fatty acids, total polyunsaturated 18:1 c	17.9088 g
Fatty acids, total saturated 20:0	0.1394 g
Fatty acids, total saturated 6:0	0.1216 g
Starch	1.848 g
Lactose	4.9896 g
Vitamin B-12	0.44 g
Vitamin K (phylloquinone)	127.084 g
Fatty acids, total saturated	7.1828 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0487 g
Fatty acids, total monounsaturated	19.1886 g
Folate, food	23.44 g
Fatty acids, total polyunsaturated 17:0	0.0437 g
Fatty acids, total polyunsaturated 24:0	0.0294 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0017 g
Cryptoxanthin, beta	13.44 g
Vitamin E (alpha-tocopherol)	6.1228 mg
Fatty acids, total trans	0.3343 g
Fatty acids, total trans-monoenoic	0.1134 g
Magnesium, Mg	55.48 mg
Potassium, K	710.4 mg
Fatty acids, total polyunsaturated 24:1 c	0.0176 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Pesto sauce	0.33 cup	351.12	8.4756	31.584
Parmesan cheese	0.5 cup	148	16	2
philadelphia cream cheese	1 package	0	0	0
part mozzarella cheese	0.5 cup	0	0	0
pimiento	1 jar	0	0	0
cracker italian bread	0	0	0	0