When we had our little Valentines Exchange party, I planned to make my standby jalapeno popper dip. But then, whoops, I realized I was completely out of green chiles, so there was some quick rifling through my Pinterest appetizer board to see what else I might be able to conjure out of my pantry/fridge.
This pesto dip was the winner.
I had frozen pesto cubes leftover from last summer's non-stop CSA basil, and having this dip in the middle of February made me anxious for summer.
And people really gobbled it up. So, I felt awesome. And it was ridiculously easy, so I felt doubly awesome.
Creamy Pesto Dip
(Adapted from Healthy Food for Living)
2 ounces cream cheese, slightly softened
1/2 cup sour cream
1/4 cup pesto (homemade or purchased)
1 small clove garlic, minced
1/2 a green onion (green parts only)
Salt and Pepper to taste
Put all ingredients into a food processor. Blend until smooth. Adjust salt and pepper to taste. Keep refrigerated until ready to serve.