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Hot Cheesy Pesto Dip Recipe

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This Hot Cheesy Pesto Dip combines cream cheese, mozzarella, Parmesan, and basil pesto for a creamy, melty appetizer packed with garlic and herb flavor. Serve it warm with toasted bread, crackers, pita chips, or fresh vegetables.

Ingredients

  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup basil pesto
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 2 garlic cloves, minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 2 tablespoons chopped fresh basil, optional
  • 2 tablespoons toasted pine nuts, optional
  • 1/2 cup halved cherry tomatoes, optional

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a small baking dish.
  2. Add the softened cream cheese and sour cream to a mixing bowl and stir until smooth and creamy.
  3. Add the minced garlic, Italian seasoning, black pepper, and 1/4 cup of the Parmesan. Mix until evenly combined.
  4. Spread the cream cheese mixture evenly across the bottom of the prepared baking dish.
  5. Spoon the basil pesto over the cream cheese layer and gently spread it into an even layer.
  6. Sprinkle the mozzarella and remaining 1/4 cup Parmesan evenly over the pesto. Add the crushed red pepper flakes if desired.
  7. Bake for 20 to 25 minutes, until the cheese is completely melted and the dip is bubbling around the edges.
  8. For a more golden cheese topping, place the dip briefly under the broiler, watching it carefully to prevent burning.
  9. Remove the dip from the oven and let it rest for about 5 minutes.
  10. Garnish with chopped fresh basil, toasted pine nuts, or halved cherry tomatoes if desired. Serve warm with toasted baguette slices, crackers, pita chips, breadsticks, or fresh vegetables.

Notes

  • Homemade or store-bought basil pesto can be used. If the pesto contains a large amount of separated oil, drain off some of the excess before adding it to the dip.
  • For a tomato pesto variation, add about 1/2 cup chopped sun-dried tomatoes or halved cherry tomatoes.
  • For spinach pesto dip, add about 1 cup cooked spinach that has been thoroughly squeezed dry.
  • For an artichoke variation, add about 1 cup chopped and well-drained artichoke hearts to the cream cheese mixture.
  • For a heartier dip, add about 1 cup finely chopped cooked chicken.
  • Provolone, fontina, Monterey Jack, or fresh mozzarella can be added for extra cheese.
  • The dip can be assembled ahead, covered, and refrigerated until ready to bake. Add a few extra minutes to the baking time when cooking directly from the refrigerator.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Reheat larger portions at 350°F (175°C) until hot and melted, or microwave individual portions in short intervals.

Nutrition

Find it online: https://thefamilycooking.com/hot-cheesy-pesto-dip-recipe/