Pesto Cream Cheese Dip Recipes

EASY PESTO DIP

Steps:

• Combine all three ingredients, or combine the butter and cream cheese, then layer with the pesto.
• Serve with bread and crackers.

JILLIE'S PESTO CHEESE DIP

Steps:

• Combine all the ingredients for the Basil Pesto in a blender and process on high speed until smooth, 1 to 2 minutes.
• Pour into an airtight container and refrigerate until ready to use, up to 3 days.
• Pesto Cheese Dip:
• Place the cream cheese on a decorative microwave-proof plate, and microwave, uncovered, on high until it begins to melt slightly, about 15 seconds.
• Using oven mitts or pot holders, remove the cream cheese from the microwave and spoon the Basil Pesto evenly over it.
• Return plate to the microwave and cook, uncovered, on high until the pesto is just warm but still thick, 5 to 10 seconds.
• Remove the dip from the microwave and serve with crackers or chips of your choice.

PESTO CREAM CHEESE DIP

Steps:

• Mix cream cheese, pesto and Parmesan cheese.
• Add olives and pimento.
• Refrigerate at least one hour.

PESTO CREAM CHEESE DIP (TO CURE BEAVER STREET BREWERY CRAVINGS)

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, stir together the cream cheese, sour cream, and 6 ounces of the pesto.
• Transfer to a pretty, oven-proof casserole dish and top with the remaining pesto.
• Heat in the preheated oven for about 20 minutes or until heated through.
• Can also be heated on high in the microwave in 30-second increments.

PESTO CREAM CHEESE SPREAD

Steps:

• Line a 5-3/4x3" loaf pan with plastic wrap.
• In a small bowl, combine cream cheese and garlic powder until well blended; set aside.
• In a bowl, combine Parmesan cheese, butter and pesto sauce until blended.
• Gradually stir in olive oil.
• Spread about 1/4 cup cream cheese mixture into prepared pan.
• Carefully spread with 1/3 pesto mixture.
• Repeat layers twice.
• Top with remaining cream cheese mixture.
• Cover and refrigerate at least 5 hours.
• Un-mold; serve with crackers and veggies.
• NOTE: to get nice layers refrigerate first cream cheese layer until firm then top with even layer of pesto mix. Refrigerate after each layer.

CREAM CHEESE AND PESTO DIP

Steps:

• 1. Spray a medium size piece of aluminum foil with non stick spray. Place blocks of cream cheese next to each other in center of foil
• 2. Spread pesto sauce over top of cream cheese. Slice the cherry tomatoes and position on top of pesto. Sprinkle with garlic powder, salt and pepper to taste. Lightly sprinkle top with shredded italian cheese.
• 3. loosly wrap foil around the cream cheese mixture, leaving space at the top (kind of tented) and place on cookie sheet.
• 4. Bake at 350 just until soft and warm and flavors melded (about 30 minutes) Serve with Triscuits (I use the herb type)

CREAMY PESTO DIP

Steps:

• Beat the cream cheese and milk together until smooth using an electric mixer on medium speed.
• Blend in the pesto and red pepper; cover and refrigerate until ready to serve.
• Serve with chips, vegetables, or breadsticks.