Genovese pesto dip

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5 min


2 3/4 cups (675 mL)

Genovese pesto dip

Andreas Trottmasndorff


  • 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


  • 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
  • 2 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 5 g,
  • Sodium
  • 65 mg.

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.