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Sun-dried Tomato-and-Pesto Dip

Prep time 10 mins
Bake time 7 mins
Yield Makes 1 1/3 cups
This is a great recipe for after-work entertaining; you can make it up to two days ahead.


  • 2 tablespoons pine nuts
  • 1 (8-oz.) package cream cheese, softened
  • 1/2 cup jarred refrigerated pesto
  • 1/4 cup coarsely chopped jarred roasted red bell peppers, drained
  • 1/4 cup coarsely chopped jarred sun-dried tomatoes in oil, drained
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon capers, drained
  • Assorted vegetable crackers or pita chips

How to Make It

  1. Place 2 Tbsp. pine nuts in a single layer in a shallow pan.

  2. Bake at 350°, stirring occasionally, 5 to 7 minutes or until toasted. Remove from pan.

  3. Process cream cheese and next 5 ingredients in a food processor until smooth. Transfer to a serving bowl. Top evenly with toasted pine nuts, and serve with assorted crackers or pita chips.