Real Recipes From Real Home Cooks ®

pesto and goat cheese dip

(1 rating)
review
Private Recipe by
Russ Myers
Necedah, WI

This dip sings of summer! Just the smell of it puts me in a good mood! I start by making a homemade Basil Pesto. I then mix the pesto with tangy goat cheese for pop and cream cheese for balance. It’s a combination that’s hard to top. I make this picking food several times throughout the summer for family and friends and it’s always a big hit!

(1 rating)
yield serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For pesto and goat cheese dip

  • 4 oz
    goat cheese
  • 1 pkg
    8-ounce cream cheese, softened
  • 1 c
    homemade basil pesto
  • HOMEMADE BASIL PESTO
  • 2 clove
    garlic, peeled
  • 3 Tbsp
    raw walnuts
  • 1/4 tsp
    kosher salt
  • 1/4 tsp
    black pepper
  • 3 c
    lightly packed fresh basil leaves, stemmed
  • 1/2 c
    grated parmesan cheese
  • 1/2 c
    extra virgin olive oil

How To Make pesto and goat cheese dip

  • 1
    Place ingredients in a large bowl; stir until thoroughly combined. Serve immediately with chips (kettle chips are my favorite), crackers or fresh veggies.
  • 2
    Basil Pesto: Place garlic, walnuts, salt and black pepper in a blender or the bowl of a food processor fitted with a steel blade; process to the crumb stage. Add basil and remaining ingredients; puree until smooth. Serve immediately or cover and refrigerate for 1 week or freeze for up to 6 months. Makes about 1 cup.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT