You will love this great appetizer recipe (instructions below on how to turn it into a main dish), but first, since I haven’t mentioned it lately… Just so you know, I am aware that my picture taking skills are severely lacking. While I’m actually getting a little bit better, this picture doesn’t reflect that at all. Trust me when I tell you that everyone went wild over this dip when Amy brought it to our bible study dinner. When I tried it on the family recently they loved it, too, even the kids! (Which surprised me, since pesto is green ya know.) I’m planning to take this appetizer when we go to Joe & Meg’s annual New Year’s Eve party…right next door. It’s always a lot of fun, and we don’t have to drive anywhere! After that, I'll update this picture and try to do better.
If you have any easy appetizer recipes to share, comment below! Here’s my complete appetizer list.
Amy's Warm Pesto Cheese Dip
- 1 brick cream cheese or 2-3 wheels boursin cheese
- Basil pesto – about 1/2 cup or so
- Sundried tomatoes chopped – about 1/3 cup or more if you like a lot (In the picture Amy hadn’t chopped them, but it’s easier for dipping into if you do.) I could only find these with preservatives in the ingredients – does anyone know if these are easy to make yourself?
- Shredded cheddar cheese Amy used raw milk cheddar, I only had parmesan in the fridge – about 1/2 cup or more, if you prefer.
- Place cream cheese or boursin cheese in a buttered baking dish. Top with a generous amount of basil pesto, so it drips over the sides. (If yours is really thick, you may want to mix it with a Tablespoon or so of olive oil.) Top with sundried tomatoes and cheddar cheese. Heat in a 350* oven for 10-15 minutes, or until cheddar cheese is melted and cream cheese is soft.
- Yummy dinner idea: place chicken breasts (I used boneless) in a greased glass dish, season to your taste, and then put cream cheese and pesto on top and bake 'til done. About 30 minutes – don't over-bake or it'll be dry.
UPDATE: Also, try turning this into a main dish recipe: place chicken breasts (I used boneless) in a greased glass dish, season to your taste, and then put cream cheese and pesto on top and bake 'til done. About 30 minutes – don't over-bake or it'll be dry.