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I have the most delicious appetizer dip recipe for you today!
Pesto Sun Dried Tomato Dip – the most epic holiday dip EVER. This stuff is crazy delicious…tons of flavor and textures going on making it absolutely irresistible. I love the colors – perfect for the holidays! It can be enjoyed any time of the year, but I’m loving the red and green combo for this time of year!
This appetizer dip is so easy to make – there is hardly any “cooking” involved. You simply layer the ingredients – goat cheese and cream cheese, then pesto, then sun dried tomatoes, then toasted pine nuts, parmesan cheese and balsamic glaze.
I always toast pine nuts because it brings out their flavor, but it’s not absolutely necessary if you want to make this appetizer even easier.
All of the ingredients can be store-bought as well…even the balsamic glaze. You will find it bottled right by the balsamic vinegar. If you can’t find it, you can make your own which is super easy as well – the directions are below in the recipe.
This dip though…is crazy flavorful. I brought it to our Thanksgiving celebration to try it out on my family and they LOVED it. I served it with crackers (any kind will do) and they devoured it. The combination of all the ingredients just work – smooth and creamy, tart and sweet, crunchy and a little salty all in ONE bite.
This is definitely a keeper for the holidays – bring this to your Christmas celebration and your guests will LOVE you!
Happy Holidays!
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Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 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)
- 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.
- Spread pesto on top of cheese then top with chopped sundried tomatoes.
- 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.
- 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.
- Serve dip with crackers or vegetables.
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