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When you think of crowd-pleasing appetizers, a dip is often the first thing that comes to mind. But not just any dip—this baked pesto and sun-dried tomato dip is a showstopper. Packed with rich basil pesto, tangy sun-dried tomatoes, and creamy sour cream, this dish brings bold flavors to any occasion. Whether you serve it hot or cold, it’s guaranteed to impress your guests.
Why You’ll Love Baked Pesto and Sun-Dried Tomato Dip
This dip isn’t just delicious; it’s a breeze to make. Here’s why you’ll love it:
- Bold Flavors: Basil pesto and sun-dried tomatoes create a mouthwatering combination.
- Versatile: Serve it warm, chilled, or at room temperature.
- Quick to Prepare: Ready in minutes with just a handful of ingredients.
- Perfect for Any Occasion: Ideal for parties, gatherings, or a cozy night in.
Ingredients for Baked Pesto and Sun-Dried Tomato Dip
Main Ingredients:
| Ingredient | Quantity |
|---|---|
| Sour cream | 1 cup |
| Basil pesto | 1/2 cup (or more to taste) |
| Garlic powder | 1/4 tsp |
| Parsley (finely chopped) | 3 tbsp |
| Grated Parmesan cheese | 3 tbsp |
Optional Add-Ins:
| Ingredient | Purpose |
|---|---|
| Sun-dried tomatoes (chopped) | Adds tang and texture |
| Cream cheese | For a richer, thicker dip |
| Mozzarella (shredded) | Extra gooeyness |
Step-by-Step Instructions
1. Combine Ingredients
- Add sour cream, basil pesto, garlic powder, parsley, and Parmesan cheese to a blender or food processor.
- Blend until smooth and creamy. Adjust pesto to taste if you prefer a stronger basil flavor.
2. Optional Additions
- For added texture, stir in chopped sun-dried tomatoes after blending.
- Mix in cream cheese or mozzarella for a thicker, cheesier dip.
3. Refrigerate or Bake
- For best results, refrigerate the dip for 2-3 hours before serving to allow the flavors to meld.
- To serve warm, preheat your oven to 375°F (190°C). Transfer the dip to an oven-safe dish and bake for 15-20 minutes until bubbly and golden on top.
4. Serve
- Serve the dip hot or cold with your choice of dippers.
Best Dippers for This Dip
| Dipper | Why It Works |
|---|---|
| Crostini | Perfectly crispy |
| Pita chips | Great for scooping |
| Fresh vegetables | Light and crunchy |
| Tortilla chips | Adds a salty kick |
| Breadsticks | Soft yet sturdy |
Tips for Perfect Baked Pesto and Sun-Dried Tomato Dip
- Use Fresh Ingredients: High-quality pesto and Parmesan elevate the flavors.
- Adjust Seasoning: Taste as you go and adjust the garlic powder or salt to your liking.
- Don’t Skip Resting: If serving cold, let the dip chill for a few hours for the best flavor.
Creative Variations
1. Add Protein
- Stir in shredded chicken or crumbled bacon for a heartier dip.
2. Make It Vegan
- Use a dairy-free pesto, vegan sour cream, and nutritional yeast instead of Parmesan.
3. Add Heat
- Mix in red pepper flakes or a dash of hot sauce for a spicy kick.
Serving Suggestions
- As an Appetizer: Serve with a platter of crackers, chips, and veggies.
- With Pasta: Toss the dip with cooked pasta for an easy sauce.
- As a Spread: Use it on sandwiches or wraps for extra flavor.
Frequently Asked Questions
1. Can I make this dip ahead of time?
Yes! Prepare it up to 24 hours in advance and refrigerate until ready to serve.
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2. Can I freeze this dip?
Freezing is not recommended as the texture may change upon thawing.
3. How long does the dip last in the fridge?
Store in an airtight container for up to 5 days.
4. What’s the best way to reheat the dip?
Reheat in the oven at 350°F (175°C) until warmed through or microwave in 30-second intervals.
5. Can I use store-bought pesto?
Absolutely! High-quality store-bought pesto works perfectly.
6. What if I don’t have a blender?
Mix the ingredients by hand for a chunkier texture.
Nutritional Information
| Nutrient | Per Serving (2 tbsp) |
|---|---|
| Calories | ~80 |
| Protein | ~2g |
| Fat | ~7g |
| Carbohydrates | ~1g |
| Fiber | ~0g |
Bring the Flavor to Your Table
Baked pesto and sun-dried tomato dip is more than just a recipe; it’s an experience. Whether you’re hosting a party or looking for a quick snack, this dip will steal the show. With its creamy texture and bold flavors, it’s bound to become a favorite in your recipe rotation.
Ready to impress your guests? Gather your ingredients, follow the steps, and enjoy this irresistible dip today!
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Baked Pesto and Sun-Dried Tomato Dip: A Flavorful Party Favorite
- Total Time: 30 minutes
- Yield: Serves 6–8
Description
Elevate your appetizer game with this baked pesto and sun-dried tomato dip. Creamy, tangy, and bursting with bold flavors, this dish is the perfect centerpiece for any gathering. Serve it hot or cold, and watch it disappear!
Ingredients
Main Ingredients:
- 1 cup sour cream
- 1/2 cup basil pesto (adjust to taste)
- 1/4 teaspoon garlic powder
- 3 tablespoons parsley, finely chopped
- 3 tablespoons grated Parmesan cheese
Optional Add-Ins:
- 1/4 cup sun-dried tomatoes, finely chopped
- 4 ounces cream cheese, softened
- 1/2 cup shredded mozzarella
Instructions
- Prepare the Dip Base:
- In a blender or food processor, combine sour cream, basil pesto, garlic powder, parsley, and Parmesan cheese.
- Blend until smooth and creamy. Adjust pesto to taste if you prefer a stronger basil flavor.
- Incorporate Optional Add-Ins:
- For extra texture, stir in chopped sun-dried tomatoes after blending.
- Mix in cream cheese or mozzarella for a thicker, cheesier dip.
- Chill or Bake:
- To Serve Cold: Refrigerate the dip for 2–3 hours to allow flavors to meld.
- To Serve Warm: Preheat your oven to 375°F (190°C). Transfer the dip to an oven-safe dish and bake for 15–20 minutes, or until bubbly and golden.
- Serve:
- Serve the dip hot or cold with a variety of dippers, such as crostini, pita chips, or fresh vegetables.
Notes
- Use high-quality pesto and Parmesan for the best flavor.
- Let the dip rest if serving cold to enhance the flavor.
- For a golden top, broil the baked dip for 1–2 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (optional, if baked)
- Category: Appetizer
- Method: Baking or Chilling
- Cuisine: Mediterranean
