pesto and goat cheese dip
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!
prep time
10 Min
cook time
method
No-Cook or Other
yield
MAKES ABOUT 2 CUPS
Ingredients
- 4 ounces goat cheese
- 1 package 8-ounce cream cheese, softened
- 1 cup homemade basil pesto
- HOMEMADE BASIL PESTO
- 2 cloves garlic, peeled
- 3 tablespoons raw walnuts
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cups lightly packed fresh basil leaves, stemmed
- 1/2 cup grated parmesan cheese
- 1/2 cup extra virgin olive oil
How To Make pesto and goat cheese dip
-
Step 1Place ingredients in a large bowl; stir until thoroughly combined. Serve immediately with chips (kettle chips are my favorite), crackers or fresh veggies.
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Step 2Basil 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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