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Pesto Caprese Dip

Truly one of the easiest and most delicious appetizers. This is a recipe you’ll pull out again and again, because it’s so simple and everyone will be asking you to make it for every gathering going forward.

Pro tip: make batches of fresh pesto ahead of time and freeze them to preserve their freshness and color.

Ingredients

  • Pesto

  • 2 cups packed Organic DFF Basil leaves (no stems)

  • 3 Tbsp pine nuts or walnuts

  • 2 cloves garlic

  • ½ cup extra-virgin olive oil

  • ½ cup grated Parmesan

  • The Dip

  • 1 (8 oz) package cream cheese, softened

  • 1 pint cherry tomatoes, halved

  • Parmesan ribbons

  • Salt and pepper, to taste

  • Crackers, crostini, or sliced baguette, for serving

Instructions

    • Pesto In a food processor, pulse the basil, garlic, and nuts until finely minced. With the machine running, slowly dribble in the oil and process until smooth. Next add the cheese and process breifly to combine. Use 3/4 cup for recipe and store the rest. Store in the refrigerator or freezer.
    • Assemble the dip Spread the softened cream cheese in an even layer on a serving plate or shallow dish.
    • Spoon about 3/4 cup of pesto over the cream cheese and spread it evenly.
    • Arrange the halved cherry tomatoes over the pesto and finish with a light sprinkle of salt and pepper, top with ribbons of Parmesan and with a few small basil leaves for garnish.
    • Best if enjoyed that day (can be stored in refrigerator) or right away. Serve with crackers, crostini, or sliced baguette.

Culinary Inspiration