1/3 cup sundried tomatoes in oil and herbs, drained and chopped
1/3 cup roasted red peppers, drained and chopped
1/4 cup sliced black olives
2 tablespoons toasted pine nuts
Spread the cream cheese spread in an 8-inch circle on a serving plate.
Top with the pesto, spreading almost to the edge of the cheese layer.
In a medium bowl, mix the cottage cheese and feta cheese; spread over the pesto, almost to the edge. Combine the sundried tomatoes, red peppers and black olives in food processor bowl; pulse 5 or 6 times to chop finely.
Spoon and spread the mixture over the cottage cheese layer, almost to the edges. Sprinkle with pine nuts.
Serve immediately with crackers, baguette slices or pita chips.
Spread may be refrigerated for up to 1 hour, if not serving immediately.