Ingredients

The following ingredients have 5 Servings
  • 1/4 cup basil pesto
  • 8 ounces cream cheese (softened to room temperature, divided)
  • 2/3 cup sun-dried tomatoes* (julienned)
  • 1 cup parmesan cheese (freshly grated)
  • 8 ounces sour cream
  • 2 garlic cloves (minced)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 Tablespoon fresh basil leaves (chiffonade or gently chopped, optional )
  • Baguette (sliced, for serving)

Instruction

  • Pre-heat oven to 350°F.
  • In a medium mixing bowl, combine the pesto and half of the cream cheese (4 ounces). Spread the cream cheese and pesto mixture on the bottom of a small baker (a 2-cup baker works well).
  • In a second mixing bowl, or the same bowl*, combine the remaining cream cheese, sun-dried tomatoes, parmesan cheese, sour cream, garlic, and dried herbs. Mix well. Spread evenly over pesto mixture.
  • Bake for 22-26 minutes, or until hot and bubbly. Note cook time may vary depending on the size of your baking dish. Let the dip sit for 5-10 minutes before serving. Garnish with fresh basil and additional sun-dried tomatoes as desired (pine nuts are yummy, too!).
  • Meanwhile, if serving with a baguette, I highly recommend placing it in the oven while the dip rests to warm. Slice and serve with the dip.