Line container with plastic wrap.

First layer -- sun-dried tomato bruschetta.

Second layer -- In blender, mix 5.5 oz tube (or ½ of a large tube) herbed goat cheese with equal parts sour cream and a splash of half and half. Spread over sun-dried tomato bruschetta.

Third layer -- In blender, mix 1 brick cream cheese, 2 tablespoons pesto and a splash of half and half. Spread over goat cheese layer.

Refrigerate and serve with crackers or bread.