This warm and cheesy dip is a tasty mix of pesto and sun-dried tomatoes. It’s perfect for parties or a cozy night in, served with your favorite crackers or veggies!
Honestly, it’s hard to stop eating once you start. I love how easy it is to whip up. Just mix, bake, and enjoy while it’s hot—yum! 🧀🌿
Key Ingredients & Substitutions
Cream Cheese: This is the base for our dip, adding creaminess. If you’re looking for a lighter option, you could use Greek yogurt instead, though it will change the flavor a bit.
Ricotta Cheese: Ricotta gives a nice, fluffy texture. You could substitute cottage cheese for a slightly different texture, but consider blending it for a smoother consistency.
Pesto: Store-bought pesto is convenient, but homemade is amazing! If you’re short on fresh basil, use arugula or spinach mixed with nuts and oil for an alternative.
Sun-dried Tomatoes: These pack a lot of flavor. If you can’t find them, roasted red peppers can be a tangy substitute, but be aware they’ll change the taste of the dip slightly.
Basil: Fresh basil really enhances the dish. If you don’t have fresh, dried basil will work in a pinch, but use less since it’s more concentrated.
How Do I Ensure My Dip Is Creamy and Delicious?
The key to a creamy dip is in properly blending the cheeses. Make sure your cream cheese is softened to room temperature so it mixes easily. Here’s how to achieve it:
- Start mixing the cream cheese with a fork or hand mixer until it’s soft, then add the ricotta, Parmesan, and mozzarella to create a smooth base.
- Gently fold in the pesto and other ingredients. This keeps the mix airy and avoids over-mixing, which can make it dense.
- For even creamier results, consider baking it in a water bath. Place the baking dish in a larger pan filled with water (like a custard) that helps cook it gently.
Remember to keep an eye on the baking time! Take it out once it’s bubbly and golden for the best texture.
Baked Pesto and Sun-dried Tomato Dip
Ingredients You’ll Need:
- 8 oz cream cheese, softened
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup pesto (store-bought or homemade)
- 1/3 cup sun-dried tomatoes, chopped (oil-packed recommended)
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- 1-2 cloves garlic, minced
- Salt and pepper, to taste
- Olive oil, for drizzling
- Sliced baguette, crackers or fresh veggies, for serving
How Much Time Will You Need?
This delicious dip takes about 10 minutes to prepare and about 20-25 minutes to bake. In total, you’ll spend around 35 minutes from start to finish, and then it’s ready to enjoy while it’s warm and cheesy!
Step-by-Step Instructions:
1. Preheating the Oven:
Start by preheating your oven to 375°F (190°C). This way, it will be nice and hot when your dip is ready to bake!
2. Mixing the Cheeses:
In a medium bowl, combine the softened cream cheese, ricotta cheese, grated Parmesan, and shredded mozzarella. Use a spatula or mixer to blend them together until it’s smooth and creamy. You want all those cheesy flavors blended perfectly!
3. Adding Flavor:
Fold in the pesto, chopped sun-dried tomatoes, minced garlic, and chopped basil into your cheese mixture. Season with salt and pepper to taste. Mix gently until everything is evenly combined—this way, each bite has lots of yummy flavor.
4. Preparing to Bake:
Transfer the cheesy mixture into a small oven-safe baking dish. Spread it evenly so it bakes nicely. Drizzle a little olive oil on top and sprinkle a few extra sun-dried tomatoes and chopped basil for an attractive garnish.
5. Baking the Dip:
Place your baking dish in the oven and bake uncovered for about 20-25 minutes. You’ll know it’s ready when it’s bubbly and the top is starting to turn a lovely golden brown.
6. Serving Time:
Once baked, remove the dip from the oven and let it cool for a few minutes. This helps avoid burning your tongue! Serve it warm with sliced baguette, crispy crackers, or crunchy fresh veggies for dipping. Enjoy your creamy, flavorful creation!
Happy dipping!
Can I Make This Dip Ahead of Time?
Yes! You can prepare the dip in advance and store it covered in the refrigerator for up to 24 hours before baking. When you’re ready to bake, just pop it in the oven directly from the fridge, increasing the baking time by about 5–10 minutes to ensure it’s heated through.
How Do I Store Leftovers?
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven or microwave. If it thickens up in the fridge, you can add a splash of cream or milk to loosen it up before reheating.
Can I Use Different Cheeses?
Absolutely! Feel free to experiment with different cheeses. For a sharper flavor, try adding some crumbled feta or blue cheese. Just remember to maintain a good balance of creamy and melty cheeses for the best texture.
What Are Some Good Dippers to Serve With It?
This dip pairs well with a variety of dippers! In addition to sliced baguette and crackers, you can use fresh veggies like carrots, celery, bell peppers, or even pita chips for a tasty option.
