Sun-dried Tomato-and-Pesto Dip

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

Yield: Makes 1 1/3 cups
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Bake: 7 Minutes


Ingredients

  • 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

Preparation

  1. 1. Place 2 Tbsp. pine nuts in a single layer in a shallow pan.
  2. 2. Bake at 350°, stirring occasionally, 5 to 7 minutes or until toasted. Remove from pan.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sun-dried Tomato-and-Pesto Dip Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy