Baked Pesto Dip with Cream Cheese
User Reviews
5
Baked Pesto Dip with Cream Cheese
Description
The Baked Pesto Dip with Cream Cheese begins by spreading a mixture of basil pesto and half the softened cream cheese in a baking dish. Over this base, a blend of remaining cream cheese, sun-dried tomatoes, freshly grated Parmesan, sour cream, minced garlic, and dried basil, oregano, and thyme is layered. Baking at 350°F for 22-26 minutes heats the dip through and melds the flavors while creating a creamy, cohesive texture that is warm and inviting.
The dip is allowed to rest briefly after baking to thicken slightly for easier serving. It pairs well with toasted or fresh baguette slices, which can be warmed alongside the dip to enhance the experience. Optional garnishes such as fresh chiffonade basil and additional sun-dried tomatoes add color and flavor contrasts.
Using oil-packed sun-dried tomatoes provides richer flavor and texture; blotting them dry prevents excess oil from thinning the dip. This dish is versatile and can be made in a pie dish or 8x8 baking pan, including doubling the recipe for larger gatherings. Mixing all ingredients together is a convenient alternative that yields a similar taste though less layered appearance.
Ingredients
- ¼ cup basil pesto
- 8 ounces cream cheese softened to room temperature, divided
- ⅔ cup sun-dried tomatoes julienned
- 1 cup Parmesan Cheese freshly grated
- 8 ounces sour cream
- 2 garlic minced, cloves
- ¼ teaspoon basil dried
- ¼ teaspoon oregano dried
- ¼ teaspoon thyme dried
- 1 Tablespoon basil chiffonade or gently chopped, optional, fresh leaves
- baguette sliced, for serving
Instructions
- Pre-heat oven to 350°F.
- In a medium mixing bowl, combine the pesto and half of the cream cheese (4 ounces). Spread the cream cheese and pesto mixture on the bottom of a small baking dish.
- In a second mixing bowl, or the same bowl*, combine the remaining cream cheese, sun-dried tomatoes, parmesan cheese, sour cream, garlic, and dried herbs. Mix well. Spread evenly over pesto mixture.
- Bake for 22-26 minutes, or until hot and bubbly. Note cook time may vary depending on the size of your baking dish. Let the dip sit for 5-10 minutes before serving. Garnish with fresh basil and additional sun-dried tomatoes as desired (pine nuts are yummy, too!).
- Meanwhile, if serving with a baguette, I highly recommend placing it in the oven while the dip rests to warm. Slice and serve with the dip.
Notes
- Use oil-packed sun-dried tomatoes, blotting excess oil for better flavor and texture.
- Mixing all ingredients together is a shortcut option but loses the layered look.
- For larger portions, double the recipe and use a glass pie dish or an 8x8 baking pan.
- Warm sliced baguette while the dip rests to serve alongside the hot dip.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 4TBSP | |
| Calories | 256kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 55mg | 18% |
| Sodium | 409mg | 17% |
| Potassium | 410mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 907IU | 18% |
| Vitamin C | 4mg | 4% |
| Calcium | 234mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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