Almond Pesto Dip Recipe

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Glenda Published: January 4, 2021 Modified: June 1, 2021

How To Make Almond Pesto Dip

This almond pesto dip is a one-of-a-kind appetizer that layers cream cheese, almonds, pesto, and sun-dried tomatoes to create a beautiful and tasty dish.

Preparation: 1 hour 30 minutes
Cooking: 1 minute
Total: 1 hour 31 minutes

Serves:

Ingredients

For Green Layer:

  • ¼cupBlue Diamond Lightly Salted Almonds
  • 1garlic clove
  • 2tbspparmesan,freshly grated
  • cupsfresh basil leaves,packed
  • 2tbspolive oil
  • 3ozcream cheese,softened

For White Layer:

  • 4ozcream cheese,softened
  • cupParmesan cheese,freshly grated

For Red Layer:

  • cupsun-dried tomatoes,packed in oil
  • 2tbspBlue Diamond Lightly Salted Almonds
  • 1tbsptomato paste
  • 3ozcream cheese,softened
  • salt and pepper,to taste
  • almonds,chopped, for garnish, optional
  • basil leaves,for garnish, optional

Instructions

Green Layer:

  1. Line a 3-cup bowl or mold with plastic wrap.

  2. In a food processor, grind ¼ cup of almonds with the garlic, parmesan, and basil leaves until everything is finely chopped.

  3. Pour in the olive oil and blend until paste forms. Season to taste with salt and pepper.

  4. Add the cream cheese and process until the pesto mixture and cream cheese is thoroughly combined.

White Layer:

  1. Spread the pesto mixture into the bottom of the mold. Chill in the refrigerator for at least 30 minutes.

Red Layer:

  1. In a food processor, blend together 4 ounces of cream cheese and ⅓ cup of Parmesan cheese to make the white layer. Spread the white layer on top of the green layer and chill for at least 30 minutes.

  2. To make the red layer, grind together the sun dried tomatoes and 2 tablespoons of almonds in the food processor. Add the cream cheese and tomato paste and process until the mixture is thoroughly combined. Add salt and pepper to taste if desired.

  3. Spread the red layer on top of the white layer in the mold.

  4. Cover the mold with plastic wrap and chill for at least 1 hour, or up to 3 days.

  5. To serve, invert the mold onto a plate and remove the plastic wrap. Garnish with chopped almonds and basil leaves if desired. Serve with vegetables, crackers and chips.

Nutrition

  • Calories: 159.20kcal
  • Fat: 14.59g
  • Saturated Fat: 6.02g
  • Monounsaturated Fat: 5.82g
  • Polyunsaturated Fat: 1.31g
  • Carbohydrates: 3.36g
  • Fiber: 0.85g
  • Sugar: 1.77g
  • Protein: 4.88g
  • Cholesterol: 29.85mg
  • Sodium: 185.89mg
  • Calcium: 114.05mg
  • Potassium: 150.11mg
  • Iron: 0.63mg
  • Vitamin A: 109.17µg
  • Vitamin C: 1.59mg

How To Make Almond Pesto Dip

This almond pesto dip is a one-of-a-kind appetizer that layers cream cheese, almonds, pesto, and sun-dried tomatoes to create a beautiful and tasty dish.

Preparation: 1 hour 30 minutes
Cooking: 1 minute
Total: 1 hour 31 minutes

Serves:

Ingredients

For Green Layer:

  • ¼cupBlue Diamond Lightly Salted Almonds
  • 1clovegarlic
  • 2tbspparmesan,freshly grated
  • cupsfresh basil leaves,packed
  • 2tbspolive oil
  • 3ozcream cheese,softened

For White Layer:

  • 4ozcream cheese,softened
  • cupparmesan cheese,freshly grated

For Red Layer:

  • cupsun dried tomatoes,packed in oil
  • 2tbspBlue Diamond Lightly Salted Almonds
  • 1tbsptomato paste
  • 3ozcream cheese,softened
  • Salt and pepper,to taste
  • chopped almonds,for garnish, optional
  • basil leaves,for garnish, optional

Instructions

Green Layer:

  1. Line a 3-cup bowl or mold with plastic wrap.

  2. In a food processor, grind ¼ cup almonds with the garlic, parmesan, and basil leaves until everything is finely chopped.

  3. Pour in the olive oil and blend until paste forms. Season to taste with salt and pepper.

  4. Add the cream cheese and process until the pesto mixture and cream cheese is thoroughly combined.

White Layer:

  1. Spread the pesto mixture into the bottom of the mold. Chill in the refrigerator for at least 30 minutes.

Red Layer:

  1. In a food processor, blend together 4 ounces of cream cheese and ⅓ cup parmesan cheese to make the white layer. Spread the white layer on top of the green layer and chill for at least 30 minutes.

  2. To make the red layer, grind together the sun dried tomatoes and 2 tablespoons of almonds in the food processor. Add the cream cheese and tomato paste and process until the mixture is thoroughly combined. Add salt and pepper to taste if desired.

  3. Spread the red layer on top of the white layer in the mold.

  4. Cover the mold with plastic wrap and chill for at least 1 hour, or up to 3 days.

  5. To serve, invert the mold onto a plate and remove the plastic wrap. Garnish with chopped almonds and basil leaves if desired. Serve with vegetables, crackers and chips.

Nutrition

  • Calories: 159.20kcal
  • Fat: 14.59g
  • Saturated Fat: 6.02g
  • Monounsaturated Fat: 5.82g
  • Polyunsaturated Fat: 1.31g
  • Carbohydrates: 3.36g
  • Fiber: 0.85g
  • Sugar: 1.77g
  • Protein: 4.88g
  • Cholesterol: 29.85mg
  • Sodium: 185.89mg
  • Calcium: 114.05mg
  • Potassium: 150.11mg
  • Iron: 0.63mg
  • Vitamin A: 109.17µg
  • Vitamin C: 1.59mg
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