Cheesy Baked Pesto and Sun-Dried Tomato Dip
Creamy, melty, and packed with bold Mediterranean flavor, this Cheesy Baked Pesto and Sun-Dried Tomato Dip is the ultimate party appetizer. Layers of basil pesto, tangy sun-dried tomatoes, and gooey cheese come together in a bubbling hot dip that’s perfect with crusty bread or crackers. Ideal for holidays, game nights, or whenever you need a wow-worthy dish!
Ingredients
- 8 oz cream cheese softened
- ½ cup sour cream or plain Greek yogurt
- ½ cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- ¼ cup basil pesto store-bought or homemade
- ¼ cup chopped sun-dried tomatoes oil-packed, drained
- 1 garlic clove minced
- Salt and pepper to taste
- Optional garnish: chopped basil crushed red pepper flakes
Instructions
- Preheat the Oven:
- Preheat oven to 375°F (190°C). Lightly grease a small baking dish or oven-safe skillet.
- Mix the Base:
- In a medium bowl, mix together cream cheese, sour cream (or yogurt), mozzarella, parmesan, and garlic until smooth. Season with salt and pepper to taste.
- Layer the Dip:
- Spread half of the cheese mixture into the prepared dish. Add dollops of pesto and sun-dried tomatoes over the top. Repeat with the remaining cheese mixture, then swirl in a little extra pesto and tomato for visual appeal.
- Bake:
- Bake for 18–20 minutes, or until the dip is bubbling and golden at the edges.
- Serve:
- Remove from the oven, garnish with fresh basil or crushed red pepper if desired, and serve hot with crackers, sliced baguette, or fresh veggies.
Notes
- Want a spicy kick? Add a chopped chili or ½ teaspoon red pepper flakes to the cheese mixture.
- Make it ahead: prep and refrigerate the dip a day in advance, then bake before serving.
- You can swap in goat cheese or ricotta for a different creamy base.