If you love a savory appetizer, this cheesy baked pesto dip is for you!
Packed with tons of flavour from pesto, spices, sundried tomatoes in a cheesy base of cream cheese.
Topped with mozzarella for the perfect cheesy bite every time you dip.
Just like my cheesy pizza dip, this hot cheesy pesto dip is full of savoury pizza flavours. Whether for the holidays or super bowl, this easy appetizer recipe is sure to please.
With the fresh basil, chopped sundried tomatoes and golden brown colour of the baked cheese, it’s truly a show-stopping appetizer you don’t want to miss!
Why you’ll love this Easy Cheesy Baked Pesto Dip
- The prep time for this dip is under 10 minutes!
- Once you’ve made this dip all you have to do is bake it! Then it can sit for 10-15 minutes before serving so it can be ready for guests in a flash.
- The flavours taste just like a cheesy pesto pizza but in a dip.
Ingredients needed for this appetizer dip
Cream cheese: a softened cream cheese makes the best base for this cheesy dip
Greek yogurt: greek yogurt helps bring together the base layer of the dip; if you want, you can also swap it out for sour cream
Spices: garlic powder, dried thyme, dried oregano, salt and chili flakes
Pesto sauce: fresh pesto sauce or jarred pesto sauce works best in this recipe
Sun-dried tomatoes: sun-dried tomatoes go lovely with the pesto sauce for the most savory dip flavour; plus, they add a nice touch of texture to the creamy dip.
Cheese: shredded parmesan cheese is mixed in the base of the dip for a boost of flavour and then the dip is topped with shredded mozzarella cheese for the perfect ooey gooey cheesy topping.
Fresh basil: fresh herbs like basil are the perfect topping to this dip; add a handful of chopped sundried tomatoes too for more savory flavour.
How to make this cheesy pesto dip
Step 1: Preheat by the oven to 400F.
Step 2: In a 9 inch pie plate (or similar sized cast iron skillet, square or rectangular casserole dish) combine softened cream cheese, greek yogurt, spices, sun-dried tomatoes, 2 tbsp pesto and shredded parmesan cheese. Spread on the bottom of the dish.
Step 3: Spread 2 tbsp of the pesto on top of the cream cheese mixture. Sprinkle over all of the shredded mozzarella cheese.
Step 4: Bake uncovered for 20-25 minutes or until the cheese is bubbly and starting to brown. If needed, you can broil on low for 1-3 minutes at the end of the cooking time to achieve desired bubbly cheese topping.
Step 5: Garnish with more sun-dried tomatoes and fresh chopped basil and serve warm with crostini, favorite crackers or pita chips!
Expert tips to make this cream cheese pesto dip
- Make your own crostini before you bake the cheesy baked pesto dip: Preheat the oven to 400°Fahrenheit. Use a bread knife to slice a baguette into 1-inch thick slices. Brush the sliced baguette with olive oil on one side and place in a single layer on a parchment paper lined baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.
- To enhance the dip even further, add a crunchy element to the top of the dip when it’s done cooking. Toasted pine nuts or walnuts would be a delicious, crunchy topper to add!
- If you don’t have time to soften the cream cheese, use a couple tablespoons of warm milk to help make it a spreadable consistency. Alternatively, use a hand mixer or stand mixer to whip the cream cheese with the yogurt for a spreadable texture.
Common Questions
Can I use sour cream instead of greek yogurt?
YES! You can substitute the greek yogurt with sour cream, just make sure to use a full-fat sour cream.
What kind of pesto should I use?
Any store-bought pesto from the grocery store will work. Or, make your own basil pesto to use in the dip.
Can I make this dip ahead of time?
Assemble the dip as instructed and then cover and refrigerate for 1 day before baking. When you’re ready to bake the dip, make sure to remove from the fridge for at least 30 minutes before baking according to the instructions.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Spread on crackers or crostini at room temperature or reheat the dip gently in a 325F oven for 5-10 minutes.
More delicious cheesy dip recipes to love from the blog
Sun Dried Tomato Goat Cheese Pesto Appetizer
Easy Cheesy Baked Pesto and Sun-Dried Tomato Dip
Ingredients
- 250 g softened cream cheese
- 1/3 cup greek yogurt
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 3/4 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp chili flakes
- 1/4 cup pesto sauce, divided
- 1/3 cup chopped sun-dried tomatoes (use sun-dried tomatoes packed in oil, be sure to drain & pat off excess oil before chopping)
- 1/4 cup shredded parmesan cheese
- 1 1/4 cup shredded mozzarella cheese
- fresh basil & chopped sun-dried tomatoes
Instructions
- Preheat by the oven to 400F.
- In a 9 inch pie plate (or similar sized cast iron skillet, square or rectangular casserole dish) combine softened cream cheese, greek yogurt, spices, sundried tomatoes, 2 tbsp pesto and shredded parmesan cheese. Spread on the bottom of the dish.
- Spread 2 tbsp of the pesto on top of the cream cheese mixture. Sprinkle over all of the shredded mozzarella cheese.
- Bake uncovered for 20-25 minutes or until the cheese is bubbly and starting to brown. If needed, you can broil on low for 1-3 minutes at the end of the cooking time to achieve desired bubbly cheese topping.
- Garnish with more sun-dried tomatoes and fresh chopped basil and serve warm with crostini, favorite crackers or pita chips!
Notes
- Make your own crostini before you bake the cheesy baked pesto dip: Preheat the oven to 400°Fahrenheit. Use a bread knife to slice a baguette into 1-inch thick slices. Brush the sliced baguette with olive oil on one side and place in a single layer on a parchment paper lined baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.
- If you don’t have time to soften the cream cheese, use a couple tablespoons of warm milk to help make it a spreadable consistency. Alternatively, use a hand mixer or stand mixer to whip the cream cheese with the yogurt for a spreadable texture.
- You can substitute the greek yogurt with sour cream, just make sure to use a full-fat sour cream.
- Make this dip ahead of time: Assemble the dip as instructed and then cover and refrigerate for 1 day before baking. When you’re ready to bake the dip, make sure to remove from the fridge for at least 30 minutes before baking according to the instructions.
Michelle
This dip is delicious! I think it would even make a yummy chilled dip with just a light sprinkle of freshly grated Parmesan on top served with a crusty baguette! The flavours are perfection!! Thanks for the recipe!
Jess
So glad you enjoyed the dip! I love your idea of making it into a chilled version – I’ll have to try that out myself 🙂