Description
Easy Cheesy Baked Pesto and Sun-Dried Tomato Dip is a vibrant, flavorful snack combining creamy melted cheeses, fresh basil pesto, and tangy sun-dried tomatoes for a gooey, crowd-pleasing appetizer perfect for parties or cozy nights in.
Ingredients
Units
Scale
Main Ingredients
- 1/2 cup basil pesto (store-bought or homemade)
- 1/3 cup sun-dried tomatoes, finely chopped (preferably oil-packed)
- 8 oz cream cheese, softened to room temperature
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional, adjust to taste)
- Fresh basil leaves (optional, for garnish)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Finely chop the sun-dried tomatoes and mince the garlic to enhance their flavors during baking.
- Combine the Ingredients: In a mixing bowl, blend together the softened cream cheese, basil pesto, minced garlic, chopped sun-dried tomatoes, and half of the shredded mozzarella cheese until creamy and well combined. Add red pepper flakes if you desire a mild heat.
- Transfer to Baking Dish: Spread the creamy mixture evenly into a small baking dish or individual oven-safe ramekins, creating an even layer perfect for melting cheese.
- Top with Cheese: Sprinkle the remaining shredded mozzarella and grated Parmesan cheese generously over the top of the dip to form a golden, bubbly crust when baked.
- Bake it to Perfection: Place the dish in the preheated oven and bake for approximately 20 minutes, or until the cheese is melted, bubbly, and slightly golden brown around the edges.
- Garnish and Serve: Remove from the oven and optionally garnish with fresh basil leaves for added color and freshness. Serve warm with your choice of dippers.
Notes
- Use room temperature cream cheese for smoother blending and even baking.
- Choose high-quality or fresh pesto for the best flavor.
- Prefer oil-packed sun-dried tomatoes for richer taste and moisture.
- Remove the dip from the oven as soon as the cheese turns golden to avoid drying out.
- Mixing mozzarella and Parmesan balances meltability and flavor depth.
- You can customize spice levels by adjusting red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat gently in the oven at 325°F (160°C) or in short microwave bursts to maintain texture.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 40 mg