Dust in the flour, then dip in the egg mix then
pinach, cheese, EVOO, garlic and pesto. Saran Wrap a mold or
Spread whipped cream cheese in serving dish (best if done at room temp).
Top with pesto, then sun-dried tomatoes.
Sprinkle with pine nuts.
Serve with pita chips or crackers. Yum!
Mix all dip ingredients in the order listed.
Place all of the ingredients in a food processor and blend till its a smooth, creamy consistancy.
Since I didn't measure when I made this dip, all measurements are approx., but accurate in my opinion -- you know how creamy you like your dip, so adjust according to your own taste!
Enjoy!
In a medium bowl, blend cream cheese, sour cream and Parmesan cheese.
In a small clear glass serving dish, spread 1/3 the cream cheese mixture. Top with 2 tablespoons pesto. Repeat layering, ending with a topping of pesto. Sprinkle with walnuts and serve.
Process beans in a food processor until smooth.
Add pesto and lemon juice. Process to combine.
Check seasoning, add salt or pepper if needed.
Serve with pita chips, or raw vegetables.
Beat the cream cheese and milk together until smooth using an electric mixer on medium speed.
Blend in the pesto and red pepper; cover and refrigerate until ready to serve.
Serve with chips, vegetables, or breadsticks.
Mix sour cream and pesto until well blended. Sprinkle with chopped tomato. Serve with vegetables. This has 2 grams carbohydrate.
Spread goat cheese into 1/4-inch layer on a large serving plate. Spread a thin layer of pesto over goat cheese layer. Top with chopped tomatoes. Serve with French bread slices.
Combine all three ingredients, or combine the butter and cream cheese, then layer with the pesto.
Serve with bread and crackers.
Make the Pesto:
Preheat the oven to
To make the pesto dip, toast the nuts in a
ggplant dry with paper towel. Dip in flour, shaking off excess
Arrange vegetables on platter; cover and chill. Blend cheese, sour cream, 1/4 cup pesto, lemon juice, and lemon peel in processor until smooth.
Season with salt and pepper. Transfer to serving bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
Top dip with dollops of remaining 2 tablespoons pesto.
Sprinkle dip with toasted pine nuts. Serve dip alongside platter of assorted vegetables.
alf of the cream cheese, pesto and milk in a blender
olenta and zest in another. Dip fish in egg and coat
r store bought pesto (I prefer my homeade pesto) with shredded mozzarella
Coat eggplant in flour, shaking off excess. Whisk together milk and egg. Dip eggplant in egg mixture then coat in breadcrumbs. Chill for 10 mins.
Working in 2 batches, heat 2 tbsp oil in a large frying pan over medium heat. Cook eggplant for 1-2 mins per side, until golden. Drain on paper towels.
Top flatbread with mixed greens, eggplant, peppers, artichokes, olives and feta. Combine mayonnaise and pesto. Serve with flatbread.
In a food processor blend cream cheese and 10 tomatoes.
Mix in rest of the tomatoes.
Layer half of cheese mixture on to serving platter.
spread half of the pesto repeat with rest of cheese and pesto.
Serve with crackers, grilled chicken or fresh veggies.