Sun-dried Tomato-and-Pesto Dip

This is a great recipe for after-work entertaining; you can make it up to two days ahead.


Makes 1 1/3 cups

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Bake: 7 Minutes


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


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.