Happy official start of Summer! Anyone else love a good healthy dip that doubles as the perfect appetizer? I love entertaining, and serving fresh and light meals that highlight the flavors of the season, but I don’t always have time to prepare a fancy meal. This Italian three layer dip looks so pretty and sophisticated, and it comes together in a snap!
A bright basil and parsley pesto meets sun dried tomatoes and creamy goat cheese to make this dreamy dip. I serve it with a nutty crispy cracker alongside a nice hummus or crudités platter, but toss it with hot pasta for a quick meal, or use it as a spread on a wrap or sandwich.
Italian Three Layer DipPrint Recipe
- 1/2 cup sun dried tomatoes, chopped
- 2 cups packed basil leaves
- 1 cup packed parsley leaves
- 1/2 tsp salt
- 1/2 tsp fresh cracked pepper
- 1-2 garlic cloves, to taste
- 2 Tbsp olive oil
- goat cheese
Add basil, parsley, salt, pepper, garlic, and olive oil to a small food processor, and pulse until smooth. Add more olive oil if needed.
Layer chopped sun dried tomatoes in the bottom of a small (1.5 cup) dish, followed by the fresh pesto. Crumble goat cheese on top
A Nutribullet or similar blender would work really well in place of a small food processor I use plain sun dried tomatoes, but if you use the ones in oil, make sure you drain and rinse them first