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Baked Sun-Dried Tomato and Pesto Dip

Creamy Baked Sun-Dried Tomato and Pesto Dip in 30 Minutes

This Baked Sun-Dried Tomato and Pesto Dip is creamy, flavorful, and easy to make, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 26 minutes
Cooling Time 10 minutes
Total Time 51 minutes
Servings: 8 servings
Course: Appetizers
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 8 ounces Cream Cheese divided, softened
  • ⅔ cup Sun-Dried Tomatoes julienned, oil-packed preferred
  • 1 cup Parmesan Cheese freshly grated
  • 8 ounces Sour Cream
  • 1/2 cup Basil Pesto homemade or store-bought
For Extra Flavor
  • 2 cloves Garlic minced
  • 1/4 teaspoon Dried Herbs basil, oregano, thyme
  • 1 tablespoon Fresh Basil chiffonade or chopped, optional
For Serving
  • 1 sliced Baguette warm

Equipment

  • Oven
  • Mixing Bowl
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, combine half of the softened cream cheese with the basil pesto. Stir until smooth. Spread this mixture at the bottom of a small baking dish.
  3. In the same bowl, mix the remaining cream cheese, sun-dried tomatoes, parmesan, sour cream, garlic, and dried herbs until well blended.
  4. Spread this creamy mixture over the pesto layer in your baking dish. Bake for 22-26 minutes until bubbling and lightly golden.
  5. Allow to cool for 5-10 minutes before serving. Garnish with fresh basil and serve with warm baguette slices.

Nutrition

Calories: 250kcalCarbohydrates: 10gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Ensure cream cheese is softened for easy mixing. You can make this dip ahead of time and refrigerate before baking for freshness.

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