Description
A warm and creamy appetizer featuring softened cream cheese layered with savory pesto and juicy cherry tomatoes. This easy three-ingredient dip is perfect for holidays, game days, parties, and casual gatherings.
Ingredients
8 ounces cream cheese, softened
1 cup pesto (store-bought jars are 6–8 ounces)
½ cup cherry tomatoes
Instructions
- Preheat the oven to 350℉.
- Spread the softened cream cheese evenly across the bottom of a small casserole dish.
- Spread the pesto in a thin, even layer over the cream cheese.
- Halve the cherry tomatoes and arrange them over the pesto.
- Bake for 20 minutes, until the dip is heated through and the tomatoes have softened slightly.
- Let the dip cool for about 5 minutes before serving warm with pita chips, crostini, sliced baguette, crackers, or sturdy vegetables.
Notes
Low-fat cream cheese can be substituted for regular cream cheese for a lighter variation.
Use store-bought or homemade basil pesto depending on preference.
For extra texture, sprinkle toasted pine nuts over the dip before serving.
For a cheesier dip, add a light sprinkle of grated Parmesan or shredded mozzarella before baking.
Roasted red peppers, chopped artichoke hearts, or additional tomatoes can be added for extra vegetables.
Add a pinch of crushed red pepper flakes for some heat.
The dip can be assembled ahead, covered, refrigerated, and baked when ready to serve.
Store leftovers covered or in an airtight container in the refrigerator for 3 to 4 days. Reheat at 350℉ until warmed through, or microwave individual portions in short intervals.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 260 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 21 mg
