Paula Deen's Cream Cheese Blossom

I got this recipe from a coworker...who got it from Paula Deen.  I made it for New Year's weekend but the colors certainly would work well to take to a Christmas party.

Ingredients:
2 8oz. packages of cream cheese, room temperature
20 pistachios
1 clove of garlic
3/4 container of pesto
sun dried tomatoes
package of slices provolone
You'll also need a medium sized bowl, saran wrap & a food processor

The first step is to line the bowl with saran wrap.  I used two pieces to be sure that the entire dish was covered.

Place a slice of provolone at the bottom of the bowl.  Then line the rest of the bowl with provolone, reserving 3 slices for later.

Combine the cream cheese, pistachios & garlic in a food processor.  Spread about 1/4 of the mixture over the provolone slices.

Add the pesto layer over the cream cheese layer.

Add about half of the remaining cream cheese over the pesto.  I forgot to photograph this step.  Chop the sundried tomatoes in the food processor (add oil if they're too dry) and add them over the cream cheese layer. 

Add the rest of the cream cheese over the sundried tomatoes.  I think the layers were supposed to be distinct and separate but mine were not.  I'm not sure if I had too many sundried tomatoes or what.  Obviously the proportions do not affect anything but the aesthetics so it's really nothing to worry about.

Place the remaining slices of provolone on top of the final cream cheese layer.

Wrap up the cheese ball & place in the freezer until firm.

Flip the ball over and place on a plate.  And, if you're anything like me, serve using your seasonally appropriate spreaders :)

The layers aren't as distinct as Paula's but the ball was delicious!