Sun-Dried Tomato & Pesto Dip

1)  3 1/3 c cream cheese, room temp
2)  1/3 c Classico pesto sauce
3)  1/3 c oil-packed sun-dried tomatoes, drained
4)  1 T tomato paste (in tube, not can)
5)  salt & pepper
6)  1/2 c (packed) fresh basil leaves
7)  1 c toasted pine nuts

Mix 1/3 c 1) & 2).
Finely chop 3) in food processor.
Use electric mixer to add 1/3 c 1)  & 4) .
Use electric mixer to beat remaining 1) till fluffy, add 5).
Grease 6 c souffle dish, line with plastic wrap, extending wrap over sides.
Spread 2/3 c cream cheese in bottom.
Top with 1/2 tomato mix & 1/3 c 7).
Top with 1/2 c cream cheese.
Top with 1/2 pesto mix and 1/2 6).
Repeat layers ending with cream cheese.
Cover & chill overnight.
Turn dish upside down on serving plate and remove wrap.
Sprinkle with last of 7).
Serve with tortilla chips, crackers or baguette slices.