¼ cup prepared Basil Pesto
½ cup Sun-Dried Tomatoes packed in oil (drained and chopped)
¼ cup fresh Parmesan Cheese Grated
1 cup Sour Cream
1 large Clove of Garlic – pressed
1 tbsp Italian Seasoning
¼ cup Pitted Ripe Olives, sliced
1 tbsp finely Chopped Fresh Basil Leaves
Preheat oven to 350. Combine half of the cream cheese and pesto; mix well. Spread over bottom of small oven proof baker. Dice tomatoes and grate cheese. In a bowl, combine remaining cream cheese, tomatoes, parmesan cheese, sour cream, garlic and seasoning mix. Mix well.
Spread cream cheese mixture evenly over pesto mixture. Bake for 20-25, minutes or until hot and bubbly. Meanwhile slice olives, and finely chop basil and sprinkle over dip. Garnish with additional chipped sun-dried tomatoes if desired. Serve with assorted crackers.
Submitted by: Janelle
Labels: Appetizers + Side Dishes
