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Creamy Baked Sun-Dried Tomato and Pesto Dip

Creamy Baked Sun-Dried Tomato and Pesto Dip You'll Adore

Experience a delightful fusion of flavors with this Creamy Baked Sun-Dried Tomato and Pesto Dip, perfect for any gathering.
Prep Time 10 minutes
Cook Time 26 minutes
Cooling Time 10 minutes
Total Time 46 minutes
Servings: 8 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 220

Ingredients
  

For the Dip Base
  • 1 cup Basil Pesto fresh or store-bought
  • 8 oz Cream Cheese softened
  • 1/2 cup Sour Cream or Greek yogurt
For the Tomato Mixture
  • 1 cup Sun-Dried Tomatoes oil-packed, excess oil blotted
  • 1/2 cup Parmesan Cheese freshly grated
  • 2 cloves Garlic Cloves minced
For Herby Goodness
  • 1 tsp Dried Basil
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1/4 cup Fresh Basil Leaves optional garnish
For Serving
  • 1 loaf Baguette sliced

Equipment

  • Mixing Bowl
  • Baking Dish
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather mixing bowls and a small baking dish.
  2. Combine half of the softened cream cheese with basil pesto in a mixing bowl. Blend until creamy and spread in the baking dish.
  3. 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.
  4. Spread the tomato mixture over the pesto base in the baking dish.
  5. Bake in the oven for 22-26 minutes until bubbly and golden brown.
  6. Remove from oven and let cool for 5-10 minutes, then garnish with fresh basil leaves.
  7. Serve warm with slices of baguette for dipping.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 15gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 1mg

Notes

Use fresh ingredients for the best flavor and consider making this dip a day in advance for convenience.

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