Baked Tomato Pesto Dip
- SERVES
- 16
- PREP
- 15 Min
- COOK TIME
- 25 Min
If you love a dip that's creamy and packed with flavor, then you've found the right recipe! That's because our Baked Tomato Pesto Dip is a one-of-a-kind dip recipe that's sure to be loved.
What You'll Need
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup plus 1 tablespoon grated Parmesan cheese, divided
- 1/3 cup mayonnaise
- 2 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 10 sun-dried tomatoes (about 1/2 cup)
- 1/2 cup walnuts, toasted
- 1/3 cup packed fresh basil leaves
What to Do
- Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
- In a medium bowl, beat cream cheese, 1/2 cup Parmesan cheese, the mayonnaise, lemon juice, garlic powder, and onion powder until well blended.
- In a blender or food processor, combine sun-dried tomatoes, walnuts, and basil; process until finely chopped.
- Add tomato mixture to cream cheese mixture; mix well then spoon into prepared pie plate. Sprinkle with remaining Parmesan cheese.
- Bake 25 to 30 minutes, or until heated through. Serve immediately.