5 from 84 votes
Baked Pesto Dip with Cream Cheese
This Baked Pesto Dip combines creamy layers of softened cream cheese mixed with basil pesto, sun-dried tomatoes, parmesan cheese, sour cream, garlic, and dried herbs. Baked until bubbly and hot, it offers warm, rich, and tangy flavors perfect for serving with sliced baguette. The sun-dried tomatoes add a chewy texture and a concentrated tomato flavor, complementing the brightness of fresh basil pesto.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
8
servings
Calories:
256 kcal
Course:
Appetizer
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 256
% 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.