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Mary Berry Pesto Dip

Mary Berry Pesto Dip - recipe card
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A creamy, no-cook dip that combines the richness of cream cheese and sour cream with vibrant basil pesto and sharp Parmesan. Perfectly balanced for spreading on crackers or serving with crudités, this versatile appetizer comes together in minutes with minimal effort.

Ingredients

Scale
  • 1/2 cup (4 oz) full-fat cream cheese, softened to room temperature
  • 1/2 cup full-fat sour cream
  • 1/4 cup prepared basil pesto (preferably refrigerated-style for brighter flavor)
  • 1/4 cup finely grated Parmesan cheese
  • 1 small garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt, or to taste
  • 1/8 teaspoon freshly ground black pepper
  • Optional: 1 tablespoon pine nuts, toasted, for garnish
  • Optional: fresh basil leaves, for garnish

Instructions

  1. Place the softened cream cheese in a medium mixing bowl. Use a rubber spatula or wooden spoon to stir it vigorously for about 30 seconds until it becomes smooth and pliable, which ensures no lumps remain in the final dip.
  2. Add the sour cream to the bowl and stir together with the cream cheese until fully combined and homogeneous. The mixture should be thick but spreadable, with a pale ivory color.
  3. Spoon in the prepared pesto, grated Parmesan, minced garlic, and lemon juice. Stir thoroughly until the pesto is evenly distributed, creating a uniform green tint. Taste a small amount—the dip should be creamy with a distinct basil and nutty Parmesan flavor, balanced by a subtle tang from lemon.
  4. Season with the kosher salt and black pepper, then stir once more. Adjust seasoning if needed: add a pinch more salt if the dip tastes flat, or an extra squeeze of lemon if it seems too rich.
  5. For best texture and flavor development, transfer the dip to a serving bowl, cover with plastic wrap touching the surface, and refrigerate for at least 30 minutes. This resting time allows the ingredients to meld and the dip to slightly firm up for easier scooping.
  6. Just before serving, if desired, garnish with toasted pine nuts and a few fresh basil leaves for visual appeal. Pine nuts add a delicate crunch that contrasts the creamy dip.
  7. Serve the dip chilled or at room temperature alongside sturdy crackers, toasted baguette slices, fresh vegetable crudités (such as carrot sticks, cucumber rounds, and bell pepper strips), or pita chips. The dip should be thick enough to hold its shape on a cracker without dripping.
  8. Leftover dip can be stored in an airtight container in the refrigerator for up to 5 days. Stir before serving, as some separation may occur. Avoid freezing, as the dairy will become grainy upon thawing.

Notes

Store any leftover dip in an airtight container in the refrigerator for up to 5 days. Do not freeze—the cream cheese and sour cream will separate and become watery upon thawing. To serve from the fridge, let sit at room temperature for 15 minutes to soften slightly, then stir well. For a lighter version, substitute half the cream cheese with low-fat cream cheese and use reduced-fat sour cream; the texture will be less rich but still enjoyable.

Nutrition

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Find it online: https://maryberrycooks.co.uk/mary-berry-pesto-dip/