Easy Cheesy Baked Pesto and Sun-Dried Tomato Dip
Servings: 4 -6
This easy cheesy baked pesto dip is packed with flavour and juicy sun-dried tomatoes. It's an easy appetizer for the holidays and game-day!
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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.
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