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Preheat the oven to 375°F. Spread cream cheese in bottom of shallow 1-quart baking dish. Spread 2 tablespoons pesto over the cream cheese. Sprinkle with 1 cup Gouda.
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In a food processor, process cannellini beans with remaining pesto until smooth. Gently spread over cheese. Top with artichoke hearts, olives and roasted red pepper.
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Bake 15 minutes or until hot. Top with remaining Gouda and bake 5 minutes or until cheese is melted. Serve with sliced bread or crackers for dipping.