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Baked Sun-Dried Tomato and Pesto Dip

Creamy Baked Sun-Dried Tomato and Pesto Dip You’ll Love

This Baked Sun-Dried Tomato and Pesto Dip combines creamy textures and rich flavors, making it an irresistible appetizer.
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Prep Time 10 minutes
Cook Time 26 minutes
Cooling Time 10 minutes
Total Time 46 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 1 cup Basil Pesto Use fresh or store-bought for convenience.
  • 8 oz Cream Cheese Ensure it's softened for easy mixing.
  • 1 cup Sun-Dried Tomatoes Opt for oil-packed varieties; blot excess oil before use.
  • 1/2 cup Parmesan Cheese Freshly grated is recommended for the best texture.
  • 1/2 cup Sour Cream Can substitute with Greek yogurt for a lighter option.
  • 2 cloves Garlic Cloves Use fresh for the best results.
  • 1 teaspoon Dried Basil Enhances herbal notes in the dip.
  • 1 teaspoon Oregano Enhances herbal notes in the dip.
  • 1 teaspoon Thyme Enhances herbal notes in the dip.
For Serving
  • 1 bunch Fresh Basil Leaves Optional garnish for freshness.
  • 1 loaf Baguette Sliced for serving; warm baguette enhances dipping experience.

Equipment

  • Mixing bowls
  • Baking dish
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine half of the softened cream cheese with the basil pesto. Mix until well blended and creamy, then spread evenly in a small baking dish.
  3. In a separate bowl, mix the remaining cream cheese, chopped sun-dried tomatoes, grated Parmesan, sour cream, minced garlic, and dried herbs until thoroughly combined.
  4. Carefully spread the tomato mixture over the pesto base, smoothing it out gently.
  5. Place your baking dish in the preheated oven and bake for 22-26 minutes until bubbly and light golden brown.
  6. Carefully remove from the oven and let it cool for about 5-10 minutes. Garnish with fresh basil leaves.
  7. Slice your warm baguette and arrange on a serving platter alongside the dip.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 10gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 450mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

For a festive touch, garnish with pine nuts or additional chopped sun-dried tomatoes before serving. Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months.

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