Sunday, September 25, 2011

Creamy Sundried Tomato Pesto Dip

Are you ready for some football??? The latest Taste of Home Cooking Recipe Swap celebrated the beginning of football season with a tailgating/appetizer theme. I was given a recipe for Mediterranean Dip from the blog Mrs. Regueiro's Plate.

After reading the recipe, I decided to both simplify it and change things up a bit, turning it into a creamier spread for crostini instead of a dip for pita chips (although I did also try it on pita chips). Instead of having a layer of feta at the bottom of the dip, I decided to blend my basil pesto with cream cheese and mayo as I thought too much feta would make the dip too salty. Additionally, feta doesn't fully melt, so I wanted something creamy as the base. I also didn't use full sundried tomatoes, but only the sundried tomato pesto. Finally, I didn't have much time so I used *gasp* store bought sundried tomato pesto... it worked just fine.

The result? A perfectly savory, flavorful, creamy, crostini topping/spread/dip..whatever you'd like to call it!

Here is my variation on the recipe.


  • Approximately 1/2 cup basil pesto (I made a pesto using one bunch of basil, 3 cloves of garlic, a touch of Kosher salt, and some olive oil - no pine nuts)
  • 1 block of cream cheese, softened
  • 1 tbsp mayonnaise
  • 3 tbsp sundried tomato pesto
  • 1/2 can artichoke hearts, chopped
  • 6 oz crumbled feta
  • Preheat oven to 400 degrees
  • Mix basil pesto with the cream cheese and mayonnaise. Spread it in the bottom of a deep dish pie plate, or small baking dish
  • Next, spread a layer of sundried tomato pesto
  • Top with the chopped artichokes, then the feta cheese.
  • Bake for 15-20 min until hot and bubbly.

I will definitely be making this creation again!!

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1 comment:

  1. Glad you came up with your own spin on my creation! Sounds absolutely fantastic!