Pesto Cream Cheese Dip
Creamy, zesty, and bursting with vibrant flavors, this Pesto Cream Cheese Dip is a crowd-pleasing appetizer perfect for any occasion. Made with rich cream cheese, tangy sour cream, and a generous swirl of prepared basil pesto, this dip offers a luscious texture and an herby kick in every bite. Enhanced with grated Parmesan cheese and a touch of garlic powder, it’s a savory treat that pairs beautifully with crackers, baguette slices, or crisp raw veggies. Ready in just 10 minutes and garnished with optional cherry tomatoes and fresh basil for a colorful finish, this quick and easy dip is as visually appealing as it is delicious. Perfect for parties, game days, or casual snacking, this no-cook recipe delivers maximum flavor with minimal effort, making it a go-to for effortless entertaining.
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Recipe Information
Ingredients
- 8 oz cream cheese
- 0.5 cup prepared basil pesto
- 1 cup sour cream
- 0.25 cup grated Parmesan cheese
- 0.5 tsp garlic powder
- 0.25 tsp salt
- 0.25 tsp black pepper
- 0.5 cup cherry tomatoes (optional, for garnish)
- 2 tbsp fresh basil leaves (optional, for garnish)
- as needed crackers or raw vegetables (for serving)
Instructions
Allow the cream cheese to soften at room temperature for about 15-20 minutes for easier mixing.
In a medium-sized mixing bowl, combine the softened cream cheese, prepared basil pesto, and sour cream.
Using a hand mixer or a rubber spatula, mix the ingredients until they are smooth and well combined.
Stir in the grated Parmesan cheese, garlic powder, salt, and black pepper. Taste the dip and adjust the seasoning as needed.
Transfer the dip to a serving bowl and smooth the top with a spatula.
For garnish (optional), top the dip with halved cherry tomatoes and sprinkle with fresh basil leaves for a pop of color and added flavor.
Serve immediately with crackers, sliced baguette, or raw vegetables like carrots, celery, and bell pepper strips.
Refrigerate any leftover dip in an airtight container for up to 3 days. Bring to room temperature before serving again.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.8 g | 233% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 3077 mg | 134% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 30.3 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 987 mg | 76% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 694 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
