Pesto Dip
Ready for an easy appetizer? This warm and cheesy pesto dip combines big flavors with minimal effort, making it an irresistible option for any get-together.
Our pesto dip is the ultimate easy appetizer that everyone will love. It’s warm, cheesy, and packed with flavor.
Whether you’re hosting a get-together or need a quick snack to serve at game night, this dip is always a hit. With just three main ingredients, you can whip it up in no time.
If you’re a fan of warm, cheesy appetizers, you might also love our Instant Pot Hot Spinach Dip, Hot Crab Dip, or Italian Sausage Dip. They’re all crowd-pleasers!
Why This Recipe Works
The cream cheese provides a smooth base, while the Monterey Jack adds a mild, melty texture. The real star is the basil pesto, which brings a bright and herby flavor to the mix. When you bake this dip, it gets bubbly and golden, making it perfect for bread, crackers, or veggies.
What You’ll Need
For this cheesy pesto dip, you’ll need:
- Block-style cream cheese.
- Monterey Jack cheese.
- Basil pesto.
How to Make Pesto Dip
- Preheat the oven: Set your oven to 400°F. Lightly grease a small baking dish so the dip doesn’t stick.
- Mix the ingredients: In a food processor, combine the cream cheese, Monterey Jack cheese, and pesto. Pulse until everything is well blended.
- Bake: Transfer the mixture to your greased dish and bake uncovered for 20-30 minutes. The top should be lightly browned and bubbling when it’s ready.
- Serve warm: Once baked, serve the dip right away while it’s warm and melty.
Tips
- Easy clean up: Place your baking dish on a foil-lined sheet for easy handling and to catch any drips while baking.
- Switch it up: If you want to add more texture to your warm cheese dip with pesto, try sprinkling some shredded mozzarella or Parmesan cheese on top before baking.
Can I make this as a cold dip?
While this dip is designed to be served warm to ensure the pesto is heated thoroughly for food safety, you could prepare a cold dip using similar ingredients but adjust the method slightly.
If you’re set on a cold version, make sure the pesto has been cooked beforehand to ensure it’s safe to eat. However, for best results and safety, we recommend serving this cheese dip as directed in the recipe.
Can I make this dip ahead of time?
Absolutely! You can prepare the dip, cover it tightly, and store it in the fridge for up to 24 hours before baking. When you’re ready to serve, just pop it in the oven and bake as directed.
Storage
Let the dip cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days. When you’re ready to serve it again, just reheat it in the oven at 350°F until it’s warm.
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 cheese4 ounces shredded Monterey Jack cheese6 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.
Suggested Equipment
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.
- See our nutrition disclaimer.
- 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.