Creamy Baked Sun-Dried Tomato and Pesto Dip for Easy Entertaining

This Creamy Baked Sun-Dried Tomato and Pesto Dip is a delightful vegetarian appetizer that's effortless and ready in just 30 minutes.

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Prep Time 10

Cook Time 25

Cooling Time 10

Total Time 45

Servings: 8 servings

Course: Snacks

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pesto Base

1 cup Basil Pesto Use fresh or store-bought for convenience.
8 oz Cream Cheese Ensure it’s softened.

For the Tomato Mixture

1 cup Sun-Dried Tomatoes Opt for oil-packed varieties; blot excess oil.
0.5 cup Parmesan Cheese Freshly grated is recommended.
0.5 cup Sour Cream Can substitute with Greek yogurt.
2 cloves Garlic Cloves Minced for optimal flavor.
1 tsp Dried Basil
1 tsp Oregano
1 tsp Thyme

For Serving

1 cup Fresh Basil Leaves Optional garnish.
1 loaf Baguette Warm and sliced.

Equipment

Baking Dish
mixing bowl
hand mixer

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine half of the softened cream cheese with the basil pesto and blend until creamy.
In another bowl, mix the remaining cream cheese, sun-dried tomatoes, Parmesan cheese, sour cream, and minced garlic until well combined.
Spread the tomato mixture over the pesto base in the baking dish.
Bake for 22-26 minutes until bubbly and golden-brown on top.
Allow to cool for 5-10 minutes before garnishing with fresh basil.
Serve with warm baguette slices.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 12gProtein: 7gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 380mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 550IUVitamin C: 3mgCalcium: 150mgIron: 0.5mg

Notes

Use oil-packed sun-dried tomatoes for better flavor. Consider additional toppings like pine nuts for garnish.

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