Appetizers and Snacks

Pesto and Sun-Dried Tomato Dip

Pesto and Sun-dried Tomato Dip from A Thousand Crumbs (3 of 7)

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 pesto and sun-dried tomato dip looks so pretty and sophisticated, and it comes together in a snap!

I got the idea from this dip I find perusing the farmer’s market on Saturday’s. There is a dip/salsa/hummus gal that has this dip in a small container. She charges $6/piece for it, and I am fairly certain I’ve polished it off in one sitting. It is so tasty!

Pesto and Sun-dried Tomato Dip from A Thousand Crumbs (5 of 7)

A bright basil and parsley pesto, whipped up in my food processor, meets sun-dried tomatoes and creamy goat cheese to make this dreamy dip.  I usually serve it with a nutty crispy cracker alongside a nice hummus and crudités platter. But, I’ve also been known to toss it with hot pasta for a quick meal, or use it as a spread for a wrap or sandwich.

Feta can just as easily be used instead of goat cheese, though who doesn’t love creamy goat cheese?! This pesto and sun-dried tomato dip is sure to be your favorite this Summer!

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Recipe Card - Pesto and Sun-dried Tomato Dip

Pesto and Sun-Dried Tomato Dip

  • Author: Amanda Prince
  • Prep Time: 5 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 15 Minutes
  • Yield: 1.5 Cups 1x
  • Category: Appetizers, Snacks, Dip

Description

This is such a beautiful and flavorful appetizer with a layer each of pesto, sun-dried tomatoes and goat cheese.


Ingredients

  • ½  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
  • 12 garlic cloves, to taste
  • 2 Tbsp olive oil
  • goat cheese crumbles

Instructions

  1. Add basil, parsley, salt, pepper, garlic, and olive oil to a small food processor, or blender, and pulse until smooth.  Add more olive oil if needed.
  2. Using a small plate or bowl, layer the pesto, chopped sundried tomatoes, and sprinkle a generous handful of goat cheese on top.  Serve with crackers or sliced French bread.

Notes

I use plain sun-dried tomatoes, but if you use the ones in oil, make sure you drain them on a paper towel first.

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