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Amy's Warm Pesto Cheese Dip

This dip is so yummy served with pita chips, bagel crisps, or your favorite crackers.  Be sure and check out the instructions below on how to turn this into an amazing dinner dish, as well.  Thanks for the recipe, Amy!
Author: Amy D. via Kelly the Kitchen Kop

Ingredients

  • 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.

Instructions

  • 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.