Sun-Dried Tomato Pesto Dip Recipe

Name: Sun-Dried Tomato Pesto Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 garlic cloves; 1 1/2 cups fresh basil leaves (packed); 1/4 cup pine nuts; 1 tablespoon extra virgin olive oil; 1 teaspoon fresh lemon juice; 2 2/3 cups cream cheese, room temp (about 21 oz); 1/4 cup parmesan cheese; 1 1/3 cups sun-dried tomatoes, oil packed, drained; 1/3 cup tomato paste; 3/4 cup butter, room temperature

Servings: persons

4 garlic cloves
1 1/2 cups fresh basil leaves (packed)
1/4 cup pine nuts
1 tablespoon extra virgin olive oil
1 teaspoon fresh lemon juice
2 2/3 cups cream cheese, room temp (about 21 oz)
1/4 cup parmesan cheese
1 1/3 cups sun-dried tomatoes, oil packed, drained
1/3 cup tomato paste
3/4 cup butter, room temperature

1
Chop garlic in processor. Add basil, 1/4 cup pine nuts, oil, and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Pulse until blended. Transfer to medium bowl.
2
Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
3
Beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
4
Spray 6-cup souffle dish with nonstick spray. Line with plastic wrap, extending plastic wrap over sides.
5
Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with 1/2 of tomato mixture, then 1/2 cup cream cheese-butter mixture, then 1/2 of pesto mixture.
6
Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture, remaining pesto. Top with remaining cream cheese-butter mixture.
7
Cover and Chill overnight.
8
(Can be made 3 days ahead. Keep refrigerated).
9
Invert on to platter. Peel off plastic. Garnish with basil and pine nuts. Serve with baguette slices or crackers.

1201

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 garlic cloves, 1 1/2 cups fresh basil leaves (packed), 1/4 cup pine nuts, 1 tablespoon extra virgin olive oil, and more.

Yes, Sun-Dried Tomato Pesto Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sun-Dried Tomato Pesto Dip

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