This creamy pesto dip is a blend of mayonnaise, sour cream, basil pesto and seasonings that are combined to create a rich and creamy dip in just minutes. The easiest last minute appetizer option that pairs well with bread, veggies or can even be used on a sandwich or as a salad dressing.
When I need a quick snack for entertaining, I turn to favorites such as fresh corn salsa, delicious eggplant baba ganoush, and this zesty and creamy pesto dip.
It’s happened to all of us. Friends stop by without much warning and you need an appetizer, and quickly. This pesto dip is my go-to when I need a snack option that looks like I put in a lot of effort. Rich, creamy and full of flavor, this dip is sure to be a hit with both family and friends.
When I make this dip for a party, I like to set it next to a veggie tray for easy dipping. I also like to serve this dip with some fun Italian style finger foods like fried ravioli or easy mini pizzas! There are so many snacks that go great with this dip!
Pesto Dip Ingredients
The great thing about this dip is that it only contains 7 ingredients. Mayonnaise and sour cream form the base of this dip. Pesto adds a bright and vibrant flavor. The remaining ingredients of salt, pepper, lemon juice and garlic accentuate the flavors of the pesto. If you’d like to get fancy, feel free to add a garnish of tomatoes, basil and pine nuts.
How do you make pesto dip?
Place all of the dip ingredients in a medium bowl. Stir until everything is well blended. Serve the dip right away, or cover it and store in the refrigerator for later use. An optional step is to add an extra drizzle of pesto to the top of the dip before serving, along with diced tomatoes and toasted pine nuts.
Tips for the perfect appetizer
- This recipe will work with both homemade or store bought pesto. I typically use the pesto found in tubs in the refrigerator section of the grocery store. I find that the fresh pesto tastes better than shelf stable pesto.
- Pesto dip will stay fresh in the refrigerator for up to 3 days in an airtight container. I do not recommend freezing this dip, as the sour cream may separate when thawed.
- I like to serve this dip with sliced baguette or toasted crostini. Other great options include breadsticks, pretzels, carrots and celery.
- If you have leftover dip, you can use it as a sandwich spread, or add a little milk to thin it out to make a salad dressing.
- You can use low fat versions of mayonnaise and sour cream if you’re looking for a healthier option.
Recipe FAQs
To make your own pesto for this recipe, place 1/4 cup toasted pine nuts in a food processor along with 1 teaspoon minced garlic and 1/2 cup finely grated parmesan cheese. Pulse the ingredients until finely ground. Next, add 3 cups of fresh basil leaves to the food processor along with salt and pepper to taste. Turn the food processor on and slowly pour in 1/2 cup olive oil. Blend until a smooth sauce forms. Taste and add more salt and pepper if needed.
Pesto contains many ingredients with nutritional value including basil, pine nuts, garlic and olive oil. That being said, pesto is high in fat from the olive oil and nuts, so its best to consume it in smaller quantities.
In this dip, pesto is served cold. It is fine to serve pesto hot or cold depending on how you plan to use it.
Flavor Variations
This dip is perfect as-is, but you can absolutely add other ingredients to customize the dip to your tastes.
- Cheese: Feel free to stir in up to 1/4 cup of finely grated Italian cheese such as mozzarella, parmesan, asiago or romano.
- Protein: Add some flavor and a hearty texture with cooked crumbled bacon or finely diced chicken breast.
- Flavorings: Amp up the flavor with chopped olives, sun dried tomatoes or marinated artichoke hearts.
Once you see how good this dip is, you’ll find yourself making it on a regular basis!
More great dips to try
Pesto Dip
Ingredients
- 1 cup mayonnaise
- 1/2 cup sour cream
- 3/4 cup basil pesto plus more for garnish
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper.
- 2 teaspoons lemon juice
- 1/2 teaspoon garlic minced
- diced tomatoes, fresh basil leaves, toasted pine nuts optional garnishes
- bread, vegetables and crackers for serving
Instructions
- Place the mayonnaise, sour cream, pesto, salt, pepper, lemon juice and garlic in a medium bowl.
- Stir until well combined.
- Use immediately, or refrigerate in an airtight container for up to 3 days.
- Before serving, garnish if desired with a swirl of pesto, diced tomatoes, basil leaves and pine nuts.
- Serve with assorted breads, crackers and vegetables as desired.
Notes
- This recipe will work with both homemade or store bought pesto. I typically use the pesto found in tubs in the refrigerator section of the grocery store. I find that the fresh pesto tastes better than shelf stable pesto.
- You can use low fat versions of mayonnaise and sour cream if you’re looking for a healthier option.
This is so good! It’s a bookmarked favorite. I serve mine on crostini with diced tomatoes and some shredded mozzarella, 10/10!
Oh my word, made for our grad party meeting last night and it turned out so great!
I always only use pesto as pasta sauce, but it is so delicious as a dip too.
Never thought of pesto as a dip but it’s marvelous! Really like how quick and easy it is to make too.
This pesto will make my family happy! So quick and easy to make and definitely goes with carrots and celeries.
Wow! THis dip is super quick and easy and the pesto gives it a nice zing! Great for a veggie dip!