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