Easy Cheesy Baked Pesto and Sun-Dried Tomato Dip Recipe
This Easy Cheesy Baked Pesto and Sun-Dried Tomato Dip is a warm, savory appetizer perfect for sharing. Cream cheese and Greek yogurt create a smooth base combined with flavorful pesto, sun-dried tomatoes, and a blend of herbs. Topped with bubbling mozzarella and parmesan, it’s baked to golden perfection and garnished with fresh basil, making it perfect for serving with crostini or chips at any gathering.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Dip Base
- 250 g softened cream cheese
- 1/3 cup Greek yogurt
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 3/4 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp chili flakes
- 1/3 cup chopped sun-dried tomatoes (packed in oil, drained and patted dry)
- 1/4 cup shredded parmesan cheese
Additional Ingredients
- 1/4 cup pesto sauce, divided
- 1 1/4 cup shredded mozzarella cheese
- Fresh basil, for garnish
- Additional chopped sun-dried tomatoes, for garnish
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to heat while you prepare the dip.
- Mix the base ingredients: In a 9-inch pie plate, cast iron skillet, or a similar sized casserole dish, combine the softened cream cheese, Greek yogurt, garlic powder, dried thyme, dried oregano, salt, chili flakes, chopped sun-dried tomatoes, 2 tablespoons of pesto, and shredded parmesan cheese. Spread this mixture evenly on the bottom of the dish.
- Top with pesto and mozzarella: Spread the remaining 2 tablespoons of pesto over the cream cheese mixture. Then sprinkle the shredded mozzarella cheese evenly on top.
- Bake the dip: Place the dish in the oven and bake uncovered for 20-25 minutes or until the cheese is bubbling and starting to brown. If you want a more bubbly and browned cheese top, switch to broil on low for 1-3 minutes carefully watching to avoid burning.
- Garnish and serve: Remove the dip from the oven and garnish with additional chopped sun-dried tomatoes and fresh basil. Serve the warm dip with crostini, your favorite crackers, or pita chips for dipping.
Notes
- Use sun-dried tomatoes packed in oil for the best flavor; drain and pat dry to avoid excess oiliness.
- If you prefer a spicier dip, add more chili flakes or a dash of crushed red pepper.
- The dip can be prepared ahead of time and baked just before serving.
- For a vegetarian version, ensure the pesto does not contain animal-based cheese.
- Leftovers can be refrigerated and gently reheated until warm.
