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Basil Sun-dried Tomato Dip

Dips this gooey and delicious should be against the law. This dip comes with a warning: you WILL have the desire to eat the entire batch. Alone.
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Course: Appetizer
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 10 servings
Calories: 180kcal
Author: Megan Porta

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 2 cloves garlic minced
  • 8 oz. jar julienne cut sun-dried tomatoes chopped
  • 8 oz. package cream cheese softened
  • 1/4 cup Parmesan cheese
  • 3 tbsp. pesto
  • 1/3 cup fresh basil chopped

Instructions

  • In a medium skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring until soft and fragrant, 3 to 4 minutes. Add the sun-dried tomatoes and cook for another 5 minutes.
  • In a medium bowl combine the cream cheese, Parmesan cheese, pesto and basil. Mix well. Add the sun-dried tomato mixture from the skillet and stir until combined. Cover and refrigerate until ready to serve. Serve with chips, crackers or veggies.

Nutrition

Calories: 180kcal | Carbohydrates: 7g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 215mg | Potassium: 386mg | Fiber: 1g | Sugar: 1g | Vitamin A: 747IU | Vitamin C: 23mg | Calcium: 72mg | Iron: 1mg
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