Pesto Dip

It has been a slow cooking week for me. My cousin-in-law was in town last week and my husband has been working at night alot so I haven’t had to cook. Next week we’re headed back to NJ for a few days to visit family so it will be another slow cooking week!
So after falling in love with the pesto cream cheese filling of the chicken I made 2 weeks ago, I really wanted to try to turn it into a dip. If you have a food processor, yours will turn out way better than mine. I have yet to invest in one and I tried to get a smooth pesto as much as I could in the blender, but it just didn’t turn out the same. The flavor was great, however I would have like a smoother pesto for a dip. So the following recipe will have instructions for the food processor.

Pesto Ingredients
-1/3 cup chopped fresh basil
-1/4 cup freshly grated Parmesan cheese
-1/4 cup pine nuts (optional, I omitted in this recipe)
-1/4 cup chopped fresh parsley (I didn’t have so I used 2 tablespoons dried parsley)
-1/4 cup extra virgin olive oil
-1/4 teaspoon garlic powder
-1/2 teaspoon salt
-dash of pepper
-2 cloves garlic, minced

-1 block fat free cream cheese (softened)
-1 tablespoon of water
-1/2 cup shredded or grated parmesan cheese

1. Preheat oven to 400 degrees
2. To make pesto, combine all “Pesto Ingredients” in a food processor and blend until smooth.
3. In a bowl, combine the pesto mix, cream cheese, parmesan cheese, and water. Stir until blended.
4. Place dip in 9×9 baking dish and bake for 15 minutes. Switch oven to broiler and broil dip for 6-7 minutes. Serve with tortilla chips.

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