Basil Pesto Dip

    The combination of a freshly made basil pesto and cream cheese makes this dip a creamy version of a classic pesto.

    1 person made this

    Serves: 8 

    • 1 cup fresh basil leaves, firmly packed
    • 1/3 cup grated Parmesan cheese
    • 2 tablespoons pine nuts, toasted
    • 2 cloves garlic, crushed
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 250g cream cheese, softened
    • 2 tablespoons sour cream
    • salt and pepper, to taste
    • assorted crackers, to serve

    Preparation:10min  ›  Ready in:10min 

    1. Place the basil, Parmesan, pine nuts and garlic in a food processor bowl. Process until chopped finely.
    2. With motor operating, gradually add the combined oil and lemon juice. Process until pesto is almost smooth. Add the cream cheese and sour cream. Process until smooth.
    3. Season the dip with salt and pepper. Serve with assorted crackers.


    Store the dip in an airtight container, in the refrigerator, for up to 4 days.

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