Genovese Pesto Dip

A close up of a pesto and cream cheese dip topped with sundried tomatoes and pesto

5 from 4 votes

This delightful Genovese Pesto Dip will transport you to Italy instantly. It is so easy to make and can be made in no time at all with just 5 ingredients. Top with pine nuts and serve at room temperature with cherry tomatoes or grated cheese.

Prep Time10

Total Time10

Course: Appetizer, Dip, Snack

Cuisine: Itaian

Keyword: Cream Cheese Dip, Dips, Easy appetizers, Genovese Pesto Dip, Goat Cheese Dip, Pesto

Servings: servings

Calories: 228kcal

Author: Alisa Infanti

Equipment

Blender or Food Processor
Measuring Cups

Ingredients

½ cup pesto divided
250 g cream cheese room temperature
300 g goat cheese
6 sundried tomatoes thinly sliced
½ cup pine nuts

Instructions

Add the cream cheese, goat cheese and 5 sliced sundried tomatoes to a blender or food processor and blend until creamy.
Next add half of the pesto and the pine nuts and blend again for a few seconds until mixed.
Scoop pesto out into a bowl and top with finely diced tomatoes, a few pine nuts and/or a swirl of the remaining pesto.

Notes

Storage options: Store in the fridge covered for up to 3 days and serve at room temperature. It can also be frozen in a tightly sealed container for up to two months and thawed in the fridge before serving.

Nutrition