Though we’re planning breakfast items for New Year’s Eve (scrambled eggs, cinnamon French toast, bacon, cinnamon rolls, smoothies), you might be doing something a bit more traditional. If you’re looking for a crowd-pleasing dip to add to your menu, this hot cream cheese pesto dip is a must. Especially if you love pesto as much as I do.
Image by paul goyette, shared via Flickr.
I sampled it at our church’s annual progressive dinner and bake-off and it was my most favorite recipe of the evening. I had it on hand Christmas Eve and it was gone in record time. Even better, the ingredients are items you can easily stock in your fridge so you can make it multiple times. Trust me, you’ll want to make it multiple times. Or double it so you can eat an entire recipe yourself.
Thanks, Amber, for another fabulously delicious recipe. This dip was as much a hit with the grownups as your magic marshmallow treats were with the kids!
Recipe for cream cheese pesto dip below.
- 1 (8-oz) package cream cheese
- 2 to 3 Roma tomatoes, diced
- ½ to 1 cup pesto
- Fresh Parmesan cheese (I used freshly grated Parmigiano-Reggiano)
- Cut cream cheese in half horizontally so you have two thinner blocks of cream cheese and lay them side by side in a baking dish. (I used a 9-inch glass pie pan.) Spread pesto evenly over the cream cheese. Sprinkle with a layer of Parmesan. Sprinkle with diced tomatoes. Bake for 5 to 10 minutes until bubbly. Serve with crackers (try the Cracked Pepper & Olive Oil Triscuits) or a sliced baguette.
For more appetizer ideas, check out last week’s Slow Cooker Anyday: Appetizer edition post!