• ½ pound cream cheese, softened
• 4 Tablespoons butter, softened
• ¾ cup basil pesto
• ½ pound Provolone, thinly sliced
• ¼ cup pine nuts, toasted
• 1 red bell pepper, roasted, peeled, seeded, and cut into 3" x ⅜" strips
• 1 small jar sun-dried tomatoes (packed in olive oil)
• Fresh basil for garnish

*Requires chilling. Prepare meal in advance so it is ready for Day 28 lunch.

Mash cream cheese and butter together with a fork. Add pesto and mix well. Line a bowl with plastic wrap and arrange a think layer of provolone slices. Spread 1/3 pesto over cheese and arrange a few tomatoes, pepper strips and about one Tablespoon pine nuts. Repeat layering until all ingredients are used. Chill overnight.

Yields 12 servings
Total Net carbs: 2 grams per serving