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–+ servings
Baked Sun-Dried Tomato and Pesto Dip

Creamy Baked Sun-Dried Tomato and Pesto Dip to Indulge In

This creamy Baked Sun-Dried Tomato and Pesto Dip is a quick vegetarian appetizer ideal for gatherings.
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Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: Vegetarian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 oz Cream Cheese, softened must be at room temperature for easy mixing
  • ⅔ cup Sun-Dried Tomatoes, julienned use oil-packed for better flavor; blot off excess oil
  • 1 cup Parmesan Cheese, freshly grated freshly grated is preferred for optimal melting
  • 8 oz Sour Cream can substitute with Greek yogurt for a lighter version
  • 2 cloves Garlic, minced enhances the overall flavor profile
  • ¼ tsp Dried Basil
  • ¼ tsp Dried Oregano
  • ¼ tsp Dried Thyme
  • 1 tbsp Fresh Basil Leaves, optional for garnish and a burst of freshness
  • 1 sliced Baguette consider toasting for added crunch
  • ½ cup Basil Pesto use store-bought or homemade for vibrant taste

Equipment

  • mixing bowls
  • Baking Dish
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a medium mixing bowl, combine half of the softened cream cheese (4 oz) with the basil pesto. Mix until smooth and spread evenly in a baking dish.
  3. In a separate bowl, mix the remaining cream cheese (4 oz), sun-dried tomatoes, parmesan cheese, sour cream, minced garlic, and dried herbs. Spread this mixture over the pesto layer.
  4. Bake the dip for 22 to 26 minutes, until hot and bubbly.
  5. Allow the dip to rest for 5 to 10 minutes before serving.
  6. Garnish with fresh basil leaves and serve warm with sliced baguette.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 8gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Blot excess oil from sun-dried tomatoes and ensure cream cheese is at room temperature for easy blending. For busy days, prepare a day ahead and store in the refrigerator.

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