This pesto and sun-dried tomato dip is packed with flavor, has only a few ingredients, and makes you feel like you're in a little Italian wine bar. A cheesy layer mixed with pesto gets topped with sun-dried tomatoes, baked until bubbly, and will be on the table in 30 minutes. Grab a glass of wine and get dipping!
When you can throw together an appetizer that everyone will love in just 30 minutes, it's got my seal of approval. Serve it up with some toasted baguette slices rubbed with a bit of fresh garlic, and it always disappears fast.
Anything I can serve up on toast slices is a winner in my book. Try it alongside some ricotta crostini, goat cheese bruschetta, or steak crostini to make an appetizer spread worth swooning over!
This Post is Sponsored by DeLallo
This recipe is sponsored by DeLallo, a brand I constantly look for in the grocery store when I want authentic Italian ingredients that always deliver incredible flavor and quality.
Their bright, fresh basil pesto and sun-dried tomatoes are the stars of this recipe, helping to create a dish that's rich, savory, and perfect for elevated entertaining.
Thank you for supporting the brands that keep The Cozy Plum going.
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Why We Love It
- Minimal prep work thanks to high-quality pantry ingredients. The pre-made jars of DeLallo pesto and sun dried tomatoes do all of the heavy lifting.
- Ready in 30 minutes from start to finish, but the flavors make it taste as if you worked on it for hours.
- Super fresh and flavorful with quality store-bought ingredients. I'm usually one for homemade, but these ingredients are ones I know I can rely on.
Ingredients
- DeLallo Sun-Dried Tomatoes. These create a robust, savory-sweet topping that adds incredible depth to the dip.
- Cream cheese. The creamy, tangy base for the dip. Use a block of cream cheese rather than from a spreadable tub.
- DeLallo Pesto. Made with fresh basil, parmesan and romano cheeses, olive oil, and pine nuts, it brings a bright herbaceous flavor without any extra prep.
- Cheeses. Shredded mozzarella for melt factor and grated parmesan for salty, nutty richness.
- Baguette. Toasted slices are the perfect vehicle for scooping.
- Garlic. Rubbing the toast with a fresh garlic clove adds subtle flavor without overpowering the dip.
- Fresh basil. This is optional, but adds a nice bit of freshness to the dish after baking.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Use half ricotta and half cream cheese for a creamier variation. You could also use mascarpone cheese.
- Add crushed red pepper flakes into the dip for a spicy version.
- Skip the baking and serve it as a layered chilled appetizer.
- Grab an extra jar of pesto and make some pesto focaccia to serve with it.
How to Make This Recipe
One: Blitz up the sun-dried tomatoes, leaving some texture.
Two: Mix together the cream cheese and pesto, then fold in the mozzarella and parmesan.
Three: Spread the pesto cheese mixture into a small casserole dish.
Four: Add the pulverized sun-dried tomatoes to the top, then bake until hot and bubbly.
Five: Slice the baguette into thin slices and toast until golden.
Six: Rub the toasted bread slices with fresh garlic, then serve with the hot dip.
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Expert Tips
- Bring the cream cheese to room temperature for easy mixing and less bake time.
- Don't overprocess the tomatoes - we want to keep a bit of texture!
- Toast the baguette slices well so you can easily rub on the garlic and so the bread can stand up to the dip.
- Use freshly grated cheeses for the best melt and flavor.
- Serve it up right from the oven for the best texture.
Testing Notes
- I originally made this without blending up the sun dried tomatoes and it felt too chunky and messy to eat. A quick blitz of the tomatoes made it perfect for scooping and eating.
- The sun-dried tomatoes on the edges get a little crispy during baking, further intensifying the tomato flavor. I loved that about the dip!
- At first, I was a bit worried about all of the leftover oil from the sun-dried tomatoes. However, it mixed with the flavors of the pesto and made for a super delicious dipping oil for leftover bread!
- I was surprised how much I also enjoyed this dip cold (more room temperature, really) before baking. This could be a great option for hot summer days.
Common Questions
Yes! You can mix the pesto base and blitz up the tomatoes. Just wait to assemble until right before you bake them so the oils don't penetrate.
Yes! I enjoyed it both hot and cold. Hot had a deeper, more robust flavor, and cold felt more fresh.
Crackers, pita chips, celery, cucumber slices, or bell peppers would all be good options.
Storage
Store leftovers in the fridge for up to four days. Note that the oils will separate, but it will still taste great. Reheat the dip in a 350℉ oven or microwave until heated through.
I don't recommend freezing this dish.
📖Recipe
Pesto and Sun-Dried Tomato Dip
Equipment
- small casserole dish
Ingredients
- 1 jar DeLallo Sun-Dried Tomatoes
- 8 oz cream cheese room temperature
- 1 jar DeLallo Simply Pesto
- ½ cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- Fresh basil optional
- 1 baguette sliced into rounds and toasted
- 1 clove garlic
Instructions
- Preheat the oven to 375℉.
- Add the sun-dried tomatoes to a blender or food processor and pulverize until broken down. Set aside.1 jar DeLallo Sun-Dried Tomatoes
- Mix together the cream cheese and pesto until combined. Mix in the mozzarella and parmesan cheese.8 oz cream cheese, 1 jar DeLallo Simply Pesto, ½ cup shredded mozzarella cheese, ¼ cup grated parmesan cheese
- Spread the cheese mixture into the bottom of a small casserole dish, then top with the blended sun dried tomatoes.
- Bake for 20 minutes until hot and bubbly. Finish with fresh basil, if desired.Fresh basil
- Rub one side of the toasted baguette slices with a clove of garlic, then serve alongside the dip.1 baguette, 1 clove garlic
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