Pesto and Sun-Dried Tomato Dip
This creamy pesto and sun-dried tomato dip is baked until hot and bubbly with mozzarella and parmesan, then served with garlicky, toasted baguette slices for an easy 30-minute appetizer.
Servings: 6
Calories: 494kcal
Equipment
- Food processor or blender
- mixing bowl
- 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
Notes
Serve hot from the oven.
Nutrition
Calories: 494kcal | Carbohydrates: 46g | Protein: 16g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 52mg | Sodium: 815mg | Potassium: 1411mg | Fiber: 6g | Sugar: 19g | Vitamin A: 1509IU | Vitamin C: 15mg | Calcium: 254mg | Iron: 5mg
