 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This recipe was adapted from the Philadelphia Cream Cheese Cookbook. I use my own pesto although if you wanted to substitute jar pesto for quicker results you could or you could just make the pesto ahead of time. Read more . This recipe makes a little over 2 cups of dip. Ingredients:
pesto- this makes 2/3 of cup |
1 clove garlic, chopped |
1/2 tsp sea salt |
1/2 cup basil leaves |
2 tbsp pine nuts, toasted |
1/2 cup extra virgin olive oil |
2 tbsp freshly grated parmesan cheese |
freshly ground black pepper to taste |
more salt if needed |
dip |
1 package (8 oz) cream cheese, softened |
3 tbsp milk |
1/3 cup pesto |
1 roma tomato- seeded and diced small |
Directions:
1. Pesto:
2. Use a food processor or blender to process the garlic, salt, basil and pine nuts until smooth.
3. Transfer to a bowl. Stir in olive oil, Parmesan cheese and pepper until combined. Season to taste. Can be stored up to 5 days in the fridge. So you can make this ahead of time.
4. Dip:
5. Mix cream cheese and milk with a mixer until smooth. Blend in pesto.
6. Stir in tomatoes and put in the fridge to chill.
|
|