June 5, 2013

Creamy Pesto Dip

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 - a perfect way to use up basil in the summer

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.


  1. Looks good! Wonder how using plain greek yogurt instead of sour cream would do (for a little healthier option)??

    1. I think that'd be fine! Or you could do half and half.

  2. Yum - I love easy appetizers! Now I just have to wait for my basil to grow so I can make some pesto.


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