The perfect appetizer for any occasion! A decadent base of cream cheese and sour cream, paired perfectly with fresh pesto and the subtle sweetness of sun-dried tomatoes. Serve this dip with a warm baguette for a crowd-pleasing appetizer!
8ouncesof cream cheesesoftened1/4 cup basil pesto2/3 cup sun-dried tomatoes (in oil, see note), julienned1 cup freshly shredded Parmesan cheese8 ounces sour cream2 garlic cloves, minced1/4 teaspoon dried basil1/4 teaspoon dried oregano1/4 teaspoon dried thyme1 tablespoon fresh basil leaves, chiffonade or finely chopped (optional garnish)Baguette, sliced (optional for dipping)
Pre-heat oven to 350°F. In a bowl, combine half of the cream cheese (4 ounces) and pesto.Spread the cream cheese and pesto mixture on the bottom of small baking pan (approximately a 4x6 baker).In a second 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 22-26 minutes, or until hot and bubbly. Approximately 10 minutes before dip is done, place baguette in oven to warm (if using). Remove and slice baguette; let dip sit for 5-10 minutes before serving.Sprinkle dip with the fresh basil, serve warm with heated baguette slices.
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. And buy the already julienned ones to save yourself some time! :)Double the Recipe: I'd recommend using a glass pie dish or an 8x8 baking pan.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!