Creamy Pesto Dip

This dip comes from Town House Pita Crackers found in the Food Network October issue.  As I have mentioned before I am continuously looking for ways to use the pesto I make fresh.  I also froze some this past summer which is what I used over the holidays.  This sounded really good especially with the pita crackers.  Make your own favorite pesto or see my posts Pesto and Weight Watcher’s Pesto Two Ways.  A delicious appetizer for the Super Bowl!

Creamy Pesto Dip

  • 1 (8 oz.) pkg. cream cheese, softened
  • 1/2 cup pesto
  • 2 tsp. lemon juice
  • 1/2 tsp. lemon zest, grated
  • 1/2 tsp. pepper
  • 1/2 cup Pecorino Romano cheese, grated
  • 1/3 cup milk
  • 1/4 tsp. kosher salt (optional)
  • pine nuts for garnish (optional)

Heat the pine nuts over medium heat for a couple of minutes until they start to turn golden brown.  Set aside.

Combine the cream cheese, pesto, lemon juice, lemon zest and pepper; stir in the cheese and milk.  Add salt if desired.

Serve in a bowl sprinkled with the toasted pine nuts (optional) along with Keebler Town House Pita Crackers Sea Salt.  This is a delicious way to use the pesto you make or buy year round.

Recipe by 

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