Time 20m Number Of Ingredients 4 Steps:
In a small baking dish, spread cream cheese in the bottom. Top with pesto and spread evenly. Sprinkle tomatoes on top of the pesto. Sprinkle shredded cheese on top of tomatoes. Bake at 350 degrees for 10-15 minutes, or until shredded cheese is melted. Serve with crackers or chips.
Time 1h10m Yield 12 serving(s) Number Of Ingredients 5 Steps:
Mix cream cheese, pesto and Parmesan cheese. Add olives and pimento. Refrigerate at least one hour.
Time 20m Yield 6 to 10 servings Number Of Ingredients 8 Steps:
Combine all the ingredients for the Basil Pesto in a blender and process on high speed until smooth, 1 to 2 minutes. Pour into an airtight container and refrigerate until ready to use, up to 3 days. Pesto Cheese Dip: Place the cream cheese on a decorative microwave-proof plate, and microwave, uncovered, on high until it begins to melt slightly, about 15 seconds. Using oven mitts or pot holders, remove the cream cheese from the microwave and spoon the Basil Pesto evenly over it. Return plate to the microwave and cook, uncovered, on high until the pesto is just warm but still thick, 5 to 10 seconds. Remove the dip from the microwave and serve with crackers or chips of your choice.
Time 25m Yield 4 Number Of Ingredients 2 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spread cream cheese evenly in the bottom of an 8-inch round baking dish. Layer pesto evenly over cream cheese. Bake in the preheated oven until bubbling, about 20 minutes.
Time 15m Yield about 1-1/2 cups. Number Of Ingredients 11 Steps:
Line a 5-3/4x3x2-in. loaf pan with plastic wrap. In a small bowl, combine cream cheese and garlic powder until blended; set aside. In another small bowl, combine the Parmesan cheese, butter, parsley, garlic, basil and marjoram until blended. Stir in walnuts. Gradually stir in oil., Spread about 1/4 cup cream cheese mixture in prepared pan. Carefully spread with a third of the Parmesan mixture. Repeat layers twice. Top with remaining cream cheese mixture. Cover and refrigerate for at least 5 hours. Unmold; serve with crackers.
Time 3h5m Yield 1-3/4 cups or 14 servings, 2 Tbsp. each Number Of Ingredients 3 Steps:
Mix all ingredients until well blended; cover. Refrigerate several hours or until chilled. Serve as a dip with assorted cut-up fresh vegetables, crackers and/or chips.
Time 2h5m Yield 1 Number Of Ingredients 6 Steps:
Stir together all ingredients except raw vegetbles. Cover and refrigerate at least 2 hours but no longer than 48 hours. Serve with raw vegetables.
Time 20m Yield 2-1/2 cups. Number Of Ingredients 6 Steps:
Line a 3-cup bowl with plastic wrap; set aside. , In a small bowl, beat cream cheese and butter until smooth. In another bowl, combine pesto and Parmesan cheese. Layer half of the cream cheese mixture, pesto mixture and sun-dried tomatoes in prepared bowl. Repeat layers. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate. Serve with crackers.
Time 10m Number Of Ingredients 6 Steps:
Mix the soft cheese with 2 tbsp basil pesto. Take the pack grissini (bread sticks) and halve each one. Cut the prosciutto into strips and wrap around the end of each grissini. Serve alongside the pesto dip. Scatter the pine nuts over dip and drizzle with extra virgin olive oil before serving.
Time 6m Yield 1 recipe, 10 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees. In a medium bowl, stir together the cream cheese, sour cream, and 6 ounces of the pesto. Transfer to a pretty, oven-proof casserole dish and top with the remaining pesto. Heat in the preheated oven for about 20 minutes or until heated through. Can also be heated on high in the microwave in 30-second increments.
More about “pesto cream cheese dip recipes”
Time 5m Yield 1-1/2 cups or 12 servings, 2 Tbsp. each Number Of Ingredients 2 Steps:
Mix ingredients until well blended. Serve with assorted fresh vegetable dippers.
