Pesto California Avocado Torta

Ingredients

 * 2 packages (8 oz each) cream cheese, softened
 * 2 cups butter, softened
 * 2 California avocados
 * 1 loaf French bread
 * pesto
 * 1 cup fresh spinach
 * ½ cup fresh basil leaves
 * 1/3 cups grated Parmesan cheese
 * 1/3 cups olive oil
 * ¼ cup pine nuts
 * 1 clove garlic, crushed

Directions

 * 1) Prepare pesto. Line 9 x 5 x 3-inch loaf pan with foil.
 * 2) Beat cream cheese and butter together until smooth.
 * 3) Spoon about 1 1/2 cups cream cheese mixture into bottom of loaf pan; spread evenly.
 * 4) Spread pesto over cream cheese layer
 * 5) Spoon another 1 cup cream cheese mixture over pesto, spreading evenly.
 * 6) Halve, seed and peel avocados. Cut each half into 8 slices but do not pull apart. Lay sliced avocado halves on cream cheese layer and top with remaining cream cheese mixture.
 * 7) Cover and refrigerate 6 to 8 hours or overnight. Thirty minutes before serving, lift the torta from the loaf pan and remove foil.
 * 8) Serve with large slices of French bread.
 * 9) Blend all ingredients in blender or food processor until smooth. Serve as a dip or spread for the torta.