As soon as I tasted my first bite of this Pesto Dip at a Memorial Day party recently, I knew I’d be making this at home! My friend, JoEllyn, generously gave me the recipe and permission to share it with you! Be very glad she did:)
This Pesto Dip is a crowd-pleaser and is full of fabulous flavor and color! You can purchase store-bought pesto or make your own. (I’ve provided a link to our favorite Fresh Basil Pesto).
1 1/2 cups Seasoned Croutons, coarsely crushed (Texas Toast brand is good). Measure croutons BEFORE crushing. Crush in ziploc bag with rolling pin for easy cleanup.
Olive Oil, optional
Pita Chips, such as Simply Naked Pita Chips
Preheat oven to 350 degrees.
Spread softened cream cheese into regular-sized pie plate. Spread it up the sides like a “crust.” Spread Pesto over cream cheese. Sprinkle chopped tomatoes evenly over the Pesto. Then sprinkle crushed croutons over the tomatoes. Drizzle with a small amount of olive oil, if desired. I skipped the olive oil since the Fresh Basil Pesto has plenty already.
Bake at 350 for 20-30 minutes, or until croutons are browned.
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