Pesto Sundried Tomato Dip
Prep time
Total time
A festive holiday dip made with cream cheese, goat cheese, sundried tomatoes and pesto then topped off with pine nuts, a little parmesan cheese and balsamic vinegar.
Recipe type: Appetizer
Serves: 14-16
  • 8 ounces goat cheese, room temperature
  • 12 ounces whipped cream cheese, room temperature
  • 1 cup prepared basil pesto (I like Rana brand)
  • 8.5 ounce jar of julienne sundried tomatoes, coarsley chopped (if they are whole that's okay, too)
  • 2.25 ounce bag of pine nuts
  • Balsamic Glaze (you can usually find it already bottled at your store or you can make it yourself - see directions below)
  1. Mix goat cheese and cream cheese until thoroughly combined - I used a mixer but you could also use a whisk. Spread it into a 9 inch pie dish or a similar dish you would like to use.
  2. Spread pesto on top of cheese then top with chopped sundried tomatoes.
  3. Lastly, toast the pine nuts in a pan over medium heat until golden then sprinkle on top of dip along with shaved parmesan cheese and a good drizzle of balsamic glaze.
  4. If you can't find bottled balsamic glaze, simply add about ½ cup good quality balsamic vinegar to a sauce pan and bring to a light boil, reduce and simmer until thickened - watch carefully and whisk often to make sure it doesn't burn. I would also let it cool slightly before drizzling on top of the dip.
  5. Serve dip with crackers or vegetables.
Recipe by Stuck On Sweet at