2 (8-oz.) pkgs. cream cheese, softened
1 c. prepared pesto
3 Roma tomatoes, diced
1 c. shredded mozzarella cheese
1/2 c. Parmesan cheese, shredded
2 Tbsp. olive oil
1. Spread cream cheese on the bottom of slow cooker crock. Spread pesto over cream cheese.
2. Add a layer of diced tomatoes and sprinkle cheeses over tomatoes.
3. Drizzle olive oil over the top.
4. Cover and cook on low for 2 hours.
Serve with crackers or Italian bread cubes.