Make this creamy Baked Sun-Dried Tomato and Pesto Dip when you need a show-stopping appetizer! A decadent base of cream cheese and sour cream pairs irresistibly well with fresh basil pesto and the subtle sweetness of sun-dried tomatoes. Serve this dip with a warm baguette for a crowd-pleasing, easy-to-make, 30-minute appetizer dip!
In a medium mixing bowl, combine the pesto and half of the cream cheese (4 ounces). Spread the cream cheese and pesto mixture on the bottom of a small baker (a 2-cup baker works well).
In a second mixing bowl, or the same bowl*, combine the remaining cream cheese, sun-dried tomatoes, parmesan cheese, sour cream, garlic, and dried herbs. Mix well. Spread evenly over pesto mixture.
Bake for 22-26 minutes, or until hot and bubbly. Note cook time may vary depending on the size of your baking dish. Let the dip sit for 5-10 minutes before serving. Garnish with fresh basil and additional sun-dried tomatoes as desired (pine nuts are yummy, too!).
Meanwhile, if serving with a baguette, I highly recommend placing it in the oven while the dip rests to warm. Slice and serve with the dip.
Notes
Sun-Dried Tomatoes - I highly recommend using the sun-dried tomatoes that are packed in oil; I've found they have a much better flavor and texture in the dip. Just be sure to blot them with a paper towel to soak up the oil before mixing with the other ingredients.
Quick Tip: If you don't want to dirty another bowl, you can mix the second layer in the same bowl as the pesto layer. Your dip may not look as "layered", as some pesto may mix with the white layer, but it will taste just as delicious! Or try my lazy girl method and mix all the ingredients together, forgoing the layers.
Double the Recipe: I'd recommend using a glass pie dish or an 8x8 baking pan.