Genovese pesto dip
0
- Prep Time5 mins
- Total Time5 mins
- Makes2 3/4 cups (675 mL)
Andreas Trottmasndorff
Ingredients
5 oil-packed sund-dried tomatoes
250-g block cream cheese, at room temperature
300-g log creamy goat cheese
1/2 cup toasted pine nuts
1/3 cup pesto
Instructions
Thinly slice sun-dried tomatoes and place three-quarters of them in a food processor. Add cream and goat cheeses. Whirl to mix, then whirl in nuts and 1/4 cup (50 mL) pesto. Scrape into a pretty serving bowl. Spoon remaining pesto overtop and scatter with remaining sun-dried tomatoes. If making ahead, cover and refrigerate up to 2 days. Bring to room temperature before serving with crackers, baguette slices and bread sticks.
Nutrition (per serving)
Calories 57, Protein 2g, Carbohydrates 1g, Fat 5g, Sodium 65mg.
This looks so festive with a mix of green pesto and red sun-dried tomatoes swirled into cream cheese. The pine nuts add a hidden layer of texture.