Pesto Dip with Parmesan Toast Recipe
Pesto Dip with Parmesan Toast Recipe photo by Taste of Home
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Pesto Dip with Parmesan Toast Recipe

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“We created this recipe at my office when we had leftover mayonnaise and pesto and weren’t sure what do to with them. We figured it out and fell in love with this no-fuss dip.” —Laurel Churchman, Waco, Texas
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings


  • 1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices
  • 1 cup grated Parmesan cheese, divided
  • 2 cups mayonnaise
  • 1 jar (8.1 ounces) prepared pesto
  • 1 teaspoon garlic powder

Nutritional Facts

2 tablespoons: 341 calories, 27g fat (5g saturated fat), 15mg cholesterol, 419mg sodium, 19g carbohydrate (0 sugars, 2g fiber), 6g protein.


  1. Place baguette slices on greased baking sheets. Broil 4-6 in. from the heat for 1-2 minutes or until toasted. Turn slices over; sprinkle with 1/2 cup cheese. Broil 1 to 1-1/2 minutes longer or until lightly browned.
  2. In a small bowl, combine the mayonnaise, pesto, garlic powder and remaining cheese. Serve with toast slices. Yield: 20 servings (2-1/2 cups dip).
Originally published as Pesto Dip with Parmesan Toast in Simple & Delicious February/March 2011, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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PrplMonky5 User ID: 6612040 253036
Reviewed Aug. 22, 2016

"This is really good but it's also rich, thick, and salty. Next time I may cut back on the Parmesan a bit. But I'll definitely make this again. I had some leftover pesto from dinner and used this as a snack later that night, with pita chips."

Beema User ID: 446601 240834
Reviewed Jan. 2, 2016

"I made two versions of this wonderful recipe.. the first one exactly as the directions indicated (but on crackers, not the toast), and for the second version, I added black pepper, Cajun seasoning and about 1/4 cup tiny diced pieces of dill pickle. Both were big hits at my New Year's Eve party."

emiliezola User ID: 6094610 124200
Reviewed Jul. 10, 2011

"AMAZING recipe that is so versatile-- but can be used so many ways! Thanks!"

skmanning User ID: 684781 193157
Reviewed Mar. 2, 2011

"This is so delicious!!!!! I practically overdosed on this recipe the night I made it. My husband and 15 y.o. daughter loved it too. It would be great on a sandwich as well. Make this!"

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