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Prep time
10 minutes
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Serves
20
Author Notes
A simple dip recipe perfect for Christmas with green pesto sauce, and the red sundried tomatoes. Layer cream cheese, pesto, tomatoes, more cream cheese, and serve with pita chips. Creamy and delicious! —Dash of Amy
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Ingredients
- Pesto Sauce
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20
fresh basil leaves
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3
garlic cloves
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1/2 cup
walnuts
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1/2 cup
Parmesan cheese
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1/2-1 teaspoons
salt
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1/2 teaspoon
black pepper
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1/2 cup
extra virgin olive oil
- Creamy Dip
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3
packages softened cream cheese (8oz each)
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1 cup
pesto sauce
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1 cup
blended sundried tomatoes (julienne cut packed in oil)
Directions
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For the pesto sauce, add basil, garlic, and walnuts to food processor, and blend until coarsely mixed.
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Add parmesan, salt, pepper, and 1/4 cup of olive oil; blend on high.
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Drizzle more oil in while food processor is on (about 1/4 cup more) until it reaches a creamy consistency.
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Spread half of the cream cheese evenly on the bottom of a bowl or pie plate with some depth.
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Spread the pesto evenly over the cream cheese, then spread the sundried tomatoes over top of pesto.
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Carefully spread the remaining cream cheese over the other layers as evenly as possible, using two utensils to spread.
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Serve with pita chips, tortilla chips, or crackers.
Store in the refrigerator.
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