Hot Pesto Dip
Servings: 8 Servings
Ingredients
- 8 ounces block-style cream cheese softened
- 6 ½ ounces basil pesto
- 4 ounces shredded Monterey Jack cheese
Instructions
- Preheat the oven to 400°F and lightly grease a small baking dish.
- Combine the cream cheese, basil pesto, and Monterey Jack cheese in a food processor. Pulse until well mixed.8 ounces block-style cream cheese, 4 ounces shredded Monterey Jack cheese, 6 ½ ounces basil pesto
- Transfer the mixture to the prepared dish and bake uncovered for 20-30 minutes, or until the top is golden and bubbly.
- Serve warm with crackers, bread, or veggies.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2-3 tablespoons of dip. Actual calories will vary.
- Recipe makes enough for 8-10 servings assuming the servings are about 2-3 tablespoons each.
- If your baking dish is fairly full, consider placing it on a foil-lined baking sheet to catch potential spills.
Nutrition Facts
Hot Pesto Dip
Amount per Serving
Calories
241
% Daily Value*
Fat
23
g
35
%
Saturated Fat
10
g
50
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
43
mg
14
%
Sodium
389
mg
16
%
Potassium
49
mg
1
%
Carbohydrates
4
g
1
%
Fiber
0.4
g
2
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
954
IU
19
%
Calcium
170
mg
17
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
