Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 350°F (175°C). Gather mixing bowls and a small baking dish.
- Combine half of the softened cream cheese with basil pesto in a mixing bowl. Blend until creamy and spread in the baking dish.
- In a separate bowl, mix the remaining cream cheese with chopped sun-dried tomatoes, grated Parmesan, sour cream, minced garlic, and dried herbs. Stir until fully incorporated.
- Spread the tomato mixture over the pesto base in the baking dish.
- Bake in the oven for 22-26 minutes until bubbly and golden brown.
- Remove from oven and let cool for 5-10 minutes, then garnish with fresh basil leaves.
- Serve warm with slices of baguette for dipping.
Nutrition
Notes
Use fresh ingredients for the best flavor and consider making this dip a day in advance for convenience.
