Cream Cheese And Pesto Dip Recipes
PESTO CREAM CHEESE DIP
Quick and easy! 2 ingredients + 25 minutes = yummy. You may use pre-made pesto from the store, or you can make your own (preferred) using one of the recipes on this site; try the one titled 'Easy Pesto'. A great new way to use all that basil in the garden! Serve with toasted slices of French bread.
Provided by lil deb
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 25m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread cream cheese evenly in the bottom of an 8-inch round baking dish. Layer pesto evenly over cream cheese.
- Bake in the preheated oven until bubbling, about 20 minutes.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 4.2 g, Cholesterol 74.9 mg, Fat 38.5 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 17.4 g, Sodium 483.1 mg, Sugar 0.1 g
PESTO CREAM CHEESE DIP
Make and share this Pesto Cream Cheese Dip recipe from Food.com.
Provided by nvermd
Categories < 4 Hours
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream cheese, pesto and Parmesan cheese.
- Add olives and pimento.
- Refrigerate at least one hour.
Nutrition Facts : Calories 60.4, Fat 5.7, SaturatedFat 3.6, Cholesterol 17.7, Sodium 146.2, Carbohydrate 0.8, Sugar 0.7, Protein 1.7
JILLIE'S PESTO CHEESE DIP
Provided by Emeril Lagasse
Categories appetizer
Time 20m
Yield 6 to 10 servings
Number Of Ingredients 8
Steps:
- Combine all the ingredients for the Basil Pesto in a blender and process on high speed until smooth, 1 to 2 minutes.
- Pour into an airtight container and refrigerate until ready to use, up to 3 days.
- Pesto Cheese Dip:
- Place the cream cheese on a decorative microwave-proof plate, and microwave, uncovered, on high until it begins to melt slightly, about 15 seconds.
- Using oven mitts or pot holders, remove the cream cheese from the microwave and spoon the Basil Pesto evenly over it.
- Return plate to the microwave and cook, uncovered, on high until the pesto is just warm but still thick, 5 to 10 seconds.
- Remove the dip from the microwave and serve with crackers or chips of your choice.
PESTO CREAM CHEESE DIP (TO CURE BEAVER STREET BREWERY CRAVINGS)
I went to college at NAU in Flagstaff, Arizona. I no longer live in Flag, but often crave the Pesto Cream Cheese Dip from Beaver Street Brewery. This recipe is slightly different, but it might be even better! (Beaver Street doesn't stir pesto into their cream cheese mixture...they just put it on top.) I served it to a group of old college friends, and they loved it as well! In fact, everyone crowded around the bowl, stuffing their faces until it was gone! LOL Quick and easy, but oh so impressive -- even for those who aren't familiar with Beaver Street. I use all reduced-fat ingredients. I only toast half of the bread slices and leave the other half un-toasted, which is what they do at Beaver Street -- this provides a variety of dipping textures with little-to-no effort. :-)
Provided by Robyns Cookin
Categories High In...
Time 6m
Yield 1 recipe, 10 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl, stir together the cream cheese, sour cream, and 6 ounces of the pesto.
- Transfer to a pretty, oven-proof casserole dish and top with the remaining pesto.
- Heat in the preheated oven for about 20 minutes or until heated through.
- Can also be heated on high in the microwave in 30-second increments.
Nutrition Facts : Calories 278.2, Fat 12.5, SaturatedFat 6.8, Cholesterol 30, Sodium 356.3, Carbohydrate 36.8, Fiber 9.5, Sugar 0.5, Protein 8.9
CREAM CHEESE DIP
Make and share this Cream Cheese Dip recipe from Food.com.
Provided by Jess96
Categories Cheese
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In food processor combine all ingredients.
- Process until smooth.
- Serve with tortilla's, pita's or veggies.
Nutrition Facts : Calories 599.7, Fat 40.3, SaturatedFat 25.4, Cholesterol 134.3, Sodium 773, Carbohydrate 40.6, Fiber 0.8, Sugar 21.8, Protein 21
PHILADELPHIA PESTO DIP
Combine cream cheese spread and prepared pesto to make this (almost instant) pesto dip. Bring on the unexpected guests!
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield 1-1/2 cups or 12 servings, 2 Tbsp. each
Number Of Ingredients 2
Steps:
- Mix ingredients until well blended.
- Serve with assorted fresh vegetable dippers.
Nutrition Facts : Calories 130, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 2 g
DIP FOR THE STARS
A delectable layered dip for any special occasion made with feta and cream cheese, pesto, pine nuts and sun-dried tomatoes. Vodka or gin may be substituted for the vermouth. Looks beautiful on the table, tastes heavenly on your tongue!
Provided by DANA COLE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 1h20m
Yield 30
Number Of Ingredients 10
Steps:
- In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth.
- Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
- Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 2.9 g, Cholesterol 36.5 mg, Fat 15.2 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8.2 g, Sodium 234.3 mg, Sugar 1.4 g
CREAMY PESTO WITH PROSCIUTTO DIPPERS
Barely any more effort than opening a bag of crisps - and your party guests will be so much more impressed with this
Provided by Good Food team
Categories Canapes
Time 10m
Number Of Ingredients 6
Steps:
- Mix the soft cheese with 2 tbsp basil pesto. Take the pack grissini (bread sticks) and halve each one. Cut the prosciutto into strips and wrap around the end of each grissini. Serve alongside the pesto dip. Scatter the pine nuts over dip and drizzle with extra virgin olive oil before serving.
Nutrition Facts : Calories 179 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.22 milligram of sodium
RED PEPPER-PESTO DIP
This came from a box of Sundried Tomato and Basil Wheat Thins - different because it uses a fresh bell pepper instead of a roasted one! Very simple and good - I've been asked for the recipe anytime I have served it, in fact, I usually make a double batch.
Provided by Supermom49
Categories Weeknight
Time 25m
Yield 2 cups (approx), 14 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees.
- Mix all ingredients except crackers.
- Spread into 9" pie plate.
- Bake 15 minutes.
- Cool 5 mins, serve warm with crackers.
Nutrition Facts : Calories 73.3, Fat 6.7, SaturatedFat 3.9, Cholesterol 22.6, Sodium 112.3, Carbohydrate 1.6, Fiber 0.2, Sugar 1.2, Protein 1.8
PESTO CREAM CHEESE SPREAD
This is a terrific appetizer to serve when hosting an Italian-theme-meal. People may be a little hesitant to try it, but once they dip in, they won't be able to stop! -Cynthia Emshoff, Sarasota, Florida
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 1-1/2 cups.
Number Of Ingredients 11
Steps:
- Line a 5-3/4x3x2-in. loaf pan with plastic wrap. In a small bowl, combine cream cheese and garlic powder until blended; set aside. In another small bowl, combine the Parmesan cheese, butter, parsley, garlic, basil and marjoram until blended. Stir in walnuts. Gradually stir in oil., Spread about 1/4 cup cream cheese mixture in prepared pan. Carefully spread with a third of the Parmesan mixture. Repeat layers twice. Top with remaining cream cheese mixture. Cover and refrigerate for at least 5 hours. Unmold; serve with crackers.
Nutrition Facts :
PESTO CREAM CHEESE SPREAD
This is a wonderful spread to take to a finger food fellowship or potluck. Serve with veggies or crackers. Prep time does not include set up time in refrigerator
Provided by Chef Buggsy Mate
Categories Spreads
Time 30m
Yield 1 1/2 cup, 20-25 serving(s)
Number Of Ingredients 8
Steps:
- Line a 5-3/4x3" loaf pan with plastic wrap.
- In a small bowl, combine cream cheese and garlic powder until well blended; set aside.
- In a bowl, combine Parmesan cheese, butter and pesto sauce until blended.
- Gradually stir in olive oil.
- Spread about 1/4 cup cream cheese mixture into prepared pan.
- Carefully spread with 1/3 pesto mixture.
- Repeat layers twice.
- Top with remaining cream cheese mixture.
- Cover and refrigerate at least 5 hours.
- Un-mold; serve with crackers and veggies.
- NOTE: to get nice layers refrigerate first cream cheese layer until firm then top with even layer of pesto mix. Refrigerate after each layer.
Nutrition Facts : Calories 80, Fat 8.2, SaturatedFat 4.2, Cholesterol 18.5, Sodium 71.3, Carbohydrate 0.4, Protein 1.5
CHEESE AND PESTO SPREAD
A nice, light spread perfect for holiday entertaining. Serve with crackers.
Provided by CHStewart
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 6h20m
Yield 12
Number Of Ingredients 9
Steps:
- Blend basil leaves, pine nuts, and garlic together in a blender until evenly chopped. Add Parmesan cheese, Romano cheese, and olive oil; blend until smooth.
- Beat cream cheese and Brie cheese together in a bowl until nearly smooth.
- Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into cheese mixture.
- Line a 3 1/2-cup mold with plastic wrap. Spread 1/4 the cheese mixture into the mold; top with 1/3 the basil pesto. Repeat layering 2 more times, ending with cheese mixture. Refrigerate until set, 6 to 24 hours. Turn mold onto a plate and remove plastic wrap.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 1.7 g, Cholesterol 68.2 mg, Fat 27.1 g, Fiber 0.2 g, Protein 10.4 g, SaturatedFat 13.4 g, Sodium 318.4 mg, Sugar 0.3 g
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