Description
Easy Cheesy Baked Pesto and Sun-Dried Tomato Dip is a warm, savory appetizer made with layers of cream cheese, herby pesto, and tangy sun-dried tomatoes, all topped with bubbling mozzarella and Parmesan. Perfect for parties, potlucks, or cozy nights in.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup basil pesto
- 1/2 cup sun-dried tomatoes, chopped (in oil, drained)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- Fresh basil leaves for garnish (optional)
- Crostini, crackers, or pita chips for serving
Instructions
- Preheat oven to 375°F (190°C).
- Spread softened cream cheese evenly in the bottom of a small baking dish or oven-safe skillet.
- Layer pesto on top of the cream cheese.
- Sprinkle chopped sun-dried tomatoes over the pesto layer.
- Top with mozzarella, Parmesan, garlic powder, and black pepper.
- Bake for 15–20 minutes or until the cheese is melted, bubbly, and golden around the edges.
- Remove from oven, garnish with fresh basil if desired, and serve warm with crackers or bread.
Notes
- Use whipped cream cheese for an extra light and fluffy base.
- Make ahead by assembling and refrigerating, then bake just before serving.
- Try adding crushed red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Keywords: pesto dip, sun-dried tomato appetizer, cheesy baked dip, party dip recipe, vegetarian dip