Description
Easy Cheesy Baked Pesto and Sun-Dried Tomato Dip is a warm, melty, flavor-packed appetizer that combines creamy cheese, herby pesto, and sweet-tart sun-dried tomatoes—ideal for parties, potlucks, or game days.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup basil pesto
- 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix cream cheese, sour cream, pesto, garlic, and black pepper until smooth.
- Fold in the chopped sun-dried tomatoes and half of the mozzarella cheese.
- Transfer the mixture to a small baking dish and spread evenly.
- Top with remaining mozzarella and Parmesan cheese.
- Bake for 20–25 minutes until bubbly and lightly golden on top.
- Serve warm with toasted baguette slices, crackers, or fresh vegetables.
Notes
- You can prepare the dip ahead of time and refrigerate—just bake before serving.
- Try using sun-dried tomatoes julienned for more texture.
- Add a few red pepper flakes for a little heat.
- Leftovers can be reheated and used as a spread for sandwiches or wraps.
Nutrition
- Serving Size: 1/4 cup
- Calories: 190
- Sugar: 2g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
Keywords: pesto dip, sun-dried tomato appetizer, cheesy baked dip, party dip, vegetarian appetizer