This tasty dip is a warm blend of creamy cheese, zesty pesto, and sweet sun-dried tomatoes. It’s perfect for sharing at parties or cozy nights in!
I love serving it with crispy bread or crunchy veggies. Warning: you might not want to share once you start munching on it! 😄
Key Ingredients & Substitutions
Cream Cheese: This adds creaminess to the dip. If you want a lighter option, try using ricotta cheese or a dairy-free cream cheese alternative. I find the cream cheese gives it the best texture when baked.
Cheeses: I love using a mix of mozzarella and Parmesan for flavor and stretch. If you’re looking for alternatives, you can swap mozzarella for provolone or use nutritional yeast for a vegan option.
Basil Pesto: Store-bought pesto is convenient, but fresh pesto is wonderful. If you’re vegan, try using a sun-dried tomato spread instead. I like to use arugula pesto for a different twist!
Sun-Dried Tomatoes: Sun-dried tomatoes add a punch of flavor. If you can’t find them, you can use roasted red peppers, but keep in mind they’ll give a different taste.
Sour Cream or Greek Yogurt: This helps lighten the dip. You can skip it or use a dairy-free yogurt. For a zestier flavor, try adding a squeeze of lemon juice.
How Do I Get the Dip Creamy and Well-Mixed?
Mixing the cream cheese and other ingredients properly is key to a smooth dip. Here’s how:
- Start with softened cream cheese at room temperature—it mixes better.
- Use a handheld mixer or spatula to combine the cream cheese, mozzarella, and Parmesan until smooth.
- Add pesto and garlic gradually, blending well after each addition.
This will ensure your dip is perfectly creamy with a nice balance of flavors. Don’t rush this step; a little time goes a long way!
Baked Pesto And Sun-dried Tomato Dip
Ingredients You’ll Need:
For the Dip:
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup basil pesto
- 1/3 cup sun-dried tomatoes, finely chopped (oil-packed, drained)
- 1/4 cup sour cream or Greek yogurt
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil leaves, julienned (for garnish)
For Serving:
- Baguette slices or crackers
How Much Time Will You Need?
This delicious dip only takes about 10 minutes to prepare and about 20-25 minutes to bake. Altogether, you’re looking at around 35-40 minutes from start to finish. It’s quick and perfect for a last-minute appetizer or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, set your oven to preheat at 375°F (190°C) so it’s nice and hot when we’re ready for baking!
2. Make the Cheese Mixture:
In a medium-sized bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, sour cream (or Greek yogurt), and minced garlic. Mix everything together until it’s smooth and creamy. You can use a spatula or a hand mixer to make this easier!
3. Add the Pesto and Tomatoes:
Next, stir in 1/4 cup of basil pesto and half of your chopped sun-dried tomatoes. Give it a good mix again until everything is well combined. Don’t forget to sprinkle in some salt and pepper to taste!
4. Transfer to Baking Dish:
Now it’s time to pour this delicious mixture into a small baking dish. Spread it out evenly so that it bakes nicely.
5. Top with Pesto and Tomatoes:
Dollop the remaining pesto on top in little spoonfuls, and then scatter the rest of the sun-dried tomatoes across the surface. This will give it some fabulous flavor!
6. Bake It:
Pop the baking dish into your preheated oven and let it bake for about 20-25 minutes. You’ll know it’s ready when it’s hot, bubbly, and golden on top!
7. Garnish and Serve:
Once it’s out of the oven, add some fresh julienned basil leaves on top for a burst of color and flavor. Now, it’s ready to be enjoyed with toasted baguette slices or your favorite crackers.
Enjoy your creamy, herby, and flavorful baked dip that’s perfect for entertaining or just a cozy night in!
Can I Use Low-Fat Cream Cheese or Cheese Alternatives?
Yes, you can! Low-fat cream cheese will work in this recipe, but keep in mind that it might alter the creaminess slightly. You can also use vegan cream cheese for a dairy-free option!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short intervals, stirring in between, until warmed through. You can also re-bake it in the oven for about 10 minutes at 350°F (175°C).
Can I Make This Dip in Advance?
Absolutely! You can prepare the dip ahead of time, assemble it in the baking dish, cover it, and store it in the refrigerator. Just bake it right before serving, adding a few extra minutes if baking from cold.
What Can I Serve with This Dip Besides Baguette?
This dip goes great with crispy veggies like carrots, bell peppers, or celery sticks. You can also serve it with pita chips, tortilla chips, or even crackers for a crunchy complement!
