If you’re looking for your next go-to party snack or something to instantly upgrade your next movie night, allow me to introduce this Cheesy Baked Pesto and Sun-Dried Tomato Dip. It’s rich, melty, herby, and totally irresistible. Think layers of creamy cheese, bright green basil pesto, and sweet-savory sun-dried tomatoes all baked into a golden, bubbly masterpiece.

This dip has been my secret weapon for years. It started as a fridge-clean-out experiment and quickly became one of my most requested recipes for game days, holidays, or anytime friends drop by. It’s fancy enough to impress, but comforting enough to feel right at home on your coffee table next to a pile of pita chips.

Whether you serve it with crusty bread, crackers, or veggie sticks, it never sticks around long—and people will always ask for the recipe. (Seriously. Always.)

Why You’ll Love This Recipe:

Ooey-gooey cheesy goodness – The cheese pull is real, and it’s glorious.
Bold flavor layers – Savory pesto meets tangy sun-dried tomatoes in the best way.
Perfect for parties – Crowd-pleasing, scoopable, and universally loved.
Quick and easy – 10 minutes to prep, 20 to bake. Done and delicious.
Minimal cleanup – Mix, layer, bake. All in one dish.
Make-ahead friendly – Assemble it earlier and bake just before serving.
Versatile – Swap cheeses, try different pestos, or even make it spicy.

Ingredients You’ll Need:

Cream cheese – The creamy base. Let it soften so it’s easier to mix.
Mayonnaise – Just a little, for extra creaminess and richness.
Mozzarella cheese – For that melty, stretchy top layer.
Parmesan cheese – Adds salty, nutty flavor that balances the richness.
Basil pesto – Store-bought or homemade—either way, it brings a fresh herby kick.
Sun-dried tomatoes – Packed in oil and finely chopped. Adds sweetness and chew.
Garlic – Because it’s garlic. Enough said.
Chili flakes (optional) – A little heat goes a long way.
Salt and pepper – Season to taste.
Chopped fresh basil (optional) – For garnish and extra freshness.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions):

Step 1: Preheat and prep
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish (an 8×8 or similar size is perfect) or use a cast-iron skillet for rustic vibes and great heat retention.

Step 2: Mix the creamy base
In a medium bowl, combine the softened cream cheese, mayonnaise, minced garlic, and half the shredded mozzarella. Add a pinch of salt, black pepper, and a dash of chili flakes if using. Stir until smooth and fully combined.

Step 3: Layer the flavor
Spread the creamy cheese mixture evenly into the bottom of your baking dish. Spoon pesto over the top and gently spread it without mixing it in too much—you want those flavor layers. Sprinkle the chopped sun-dried tomatoes evenly over the pesto.

Step 4: Add the cheesy topping
Top with the remaining mozzarella and a good handful of grated Parmesan. This creates that amazing bubbly, golden crust that everyone fights over.

Step 5: Bake until golden and bubbly
Bake in the preheated oven for 20–25 minutes, or until the top is melted, bubbly, and lightly golden. You can broil it for the last 2–3 minutes if you want more browning—just watch closely!

Step 6: Cool slightly and garnish
Let the dip sit for 5 minutes before digging in so it’s not molten lava. Garnish with chopped fresh basil or a drizzle of olive oil if you’re feeling extra.

Helpful Tips:

Make it ahead
Assemble the dip up to a day in advance and refrigerate it, covered. Just bake it when you’re ready to serve—add a few extra minutes to the cook time if baking straight from the fridge.

Leftovers? Lucky you.
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warm and gooey again.

Serve it with

Toasted baguette slices
Pita chips or crackers
Crunchy raw veggies (carrot sticks, bell pepper strips, cucumber rounds)
Or hey, just a spoon. No judgment.

Flavor swaps and add-ins

Try sun-dried tomato pesto instead of basil for a different twist.
Mix in crumbled goat cheese or feta for a tangy layer.
Stir in a little chopped spinach or artichoke hearts.
Love spice? Add chopped Calabrian chilies or hot honey drizzle.
Vegan? Use plant-based cream cheese, shredded dairy-free mozzarella, and vegan pesto.

Frequently Asked Questions (FAQs):

Can I make this dip ahead of time?
Absolutely. Assemble it, cover it, and refrigerate it up to 24 hours ahead. Bake just before serving.

What’s the best pesto to use?
Use your favorite store-bought pesto or homemade if you’ve got it! Traditional basil works best here, but sun-dried tomato or even arugula pesto would be delicious too.

Can I make this in a slow cooker?
Yes! Mix everything together and cook on low for 1–2 hours until hot and melty. Stir before serving.

Is this dip gluten-free?
The dip itself is gluten-free, but be sure to serve it with GF dippers if needed—like rice crackers or GF bread.

Can I freeze it?
This dip is best fresh, but you can freeze it before baking. Thaw overnight in the fridge and bake as usual.

Preparation Time:

Prep time: 10 minutes
Bake time: 20–25 minutes
Cool time: 5 minutes
Total time: About 35–40 minutes
Yields: 6–8 servings (or 4 if your friends are snack monsters)

This Cheesy Baked Pesto and Sun-Dried Tomato Dip is one of those “everyone asks for the recipe” kind of dishes. It’s easy to make, endlessly riffable, and ridiculously tasty. I find myself making it again and again for everything from holiday parties to Netflix nights at home.

If you give it a try, let me know how it goes! Did you keep it classic or put your own twist on it? I love seeing what you all come up with—so leave a comment or snap a pic and tag me. You won’t be disappointed with this one—promise!