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.
Serves:
Ingredients
For Green Layer:
- ¼cupBlue Diamond Lightly Salted Almonds
- 1garlic clove
- 2tbspparmesan,freshly grated
- 1½cupsfresh basil leaves,packed
- 2tbspolive oil
- 3ozcream cheese,softened
For White Layer:
- 4ozcream cheese,softened
- ⅓cupParmesan cheese,freshly grated
For Red Layer:
- ⅓cupsun-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:
-
Line a 3-cup bowl or mold with plastic wrap.
-
In a food processor, grind ¼ cup of almonds with the garlic, parmesan, and basil leaves until everything is finely chopped.
-
Pour in the olive oil and blend until paste forms. Season to taste with salt and pepper.
-
Add the cream cheese and process until the pesto mixture and cream cheese is thoroughly combined.
White Layer:
-
Spread the pesto mixture into the bottom of the mold. Chill in the refrigerator for at least 30 minutes.
Red Layer:
-
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.
-
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.
-
Spread the red layer on top of the white layer in the mold.
-
Cover the mold with plastic wrap and chill for at least 1 hour, or up to 3 days.
-
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.
Serves:
Ingredients
For Green Layer:
- ¼cupBlue Diamond Lightly Salted Almonds
- 1clovegarlic
- 2tbspparmesan,freshly grated
- 1½cupsfresh basil leaves,packed
- 2tbspolive oil
- 3ozcream cheese,softened
For White Layer:
- 4ozcream cheese,softened
- ⅓cupparmesan cheese,freshly grated
For Red Layer:
- ⅓cupsun 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:
-
Line a 3-cup bowl or mold with plastic wrap.
-
In a food processor, grind ¼ cup almonds with the garlic, parmesan, and basil leaves until everything is finely chopped.
-
Pour in the olive oil and blend until paste forms. Season to taste with salt and pepper.
-
Add the cream cheese and process until the pesto mixture and cream cheese is thoroughly combined.
White Layer:
-
Spread the pesto mixture into the bottom of the mold. Chill in the refrigerator for at least 30 minutes.
Red Layer:
-
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.
-
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.
-
Spread the red layer on top of the white layer in the mold.
-
Cover the mold with plastic wrap and chill for at least 1 hour, or up to 3 days.
-
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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