Warm Pesto Dip Recipe

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This pretty green dip is perfect for Christmas, especially when served with red bell pepper strips. You can make it ahead and reheat when ready to serve.— Megan Taylor, Washougal, Washington

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Warm Pesto Dip Recipe

Prep/Total Time: 20 min.

Yield: 10 Servings

5 15 20

Ingredients

1/3 cup finely chopped onion
1 teaspoon olive oil
1 cup prepared pesto
1 package (8 ounces) cream cheese, cubed
1/2 cup heavy whipping cream
1/4 cup grated Parmesan cheese
Assorted fresh vegetables or bread cubes

Directions

In a small saucepan, saute onion in oil until tender. Stir in pesto and cream cheese; cook and stir over low heat until smooth.
Stir in cream and Parmesan cheese. Cover and cook over low heat for 10 minutes, stirring occasionally. Serve with vegetables or bread. Yield: 2-1/2 cups.

Nutritional Facts 1/4 cup (calculated without vegetables and bread) equals 259 calories, 25 g fat (11 g saturated fat), 51 mg cholesterol, 293 mg sodium, 3 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Warm Pesto Dip in Taste of Home Christmas Annual Annual 2009, p91

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.