Addicting Pesto Blue Cheese Dip

This recipe is courtesy of my mom, who I have already cited at the "Queen of Dips." I believe she got the recipe from another family friend-needless to say, I do not know the original source.

Ingredients:
1 jar sundried tomatoes (need a jar because they need to be in oil)
1 container of blue cheese (for this recipe, I buy the cheap blue cheese found in the regular refrigerated cheese section-since it's mixed in with other things, you don't need anything fancy)
1 pkg of pine nuts
1 pkg cream cheese
1 container pesto (I like Buitoni)

"I'm taking this to a casual get-together" Directions:
Put pine nuts in a dry pan on medium heat to toast them. DO NOT WALK AWAY. :) Let them do their thing until you can smell them. The great thing about toasting nuts is that they tell us when they're done. Take the sundried tomatoes out of the jar and pat them dry. Mix all of the ingredients together in a bowl. Serve with crudite (fancy word for veggies:)).


"I'm taking this to a fancy get-together" Directions:
Follow the steps above for the pine nuts and the sundried tomatoes. To make this dip fancier, mix the blue cheese and cream cheese together in a bowl. Line a bowl with plastic wrap and layer the ingredients as follows: blue/cream cheese mixture, pesto, sundried tomatoes, pine nuts, repeat until you either run out of ingredients or the bowl is full. Make sure you finish your layering with the blue/cream cheese mixture. Refrigerate your dip for several hours. When you're ready to serve, turn the bowl over onto a plate and remove the plastic wrap. You should see fancy layers of ingredients, and your dip should stand up in a dome shape. Press the leftover pine nuts all over the outside.