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This layered almond pesto dip is an easy yet impressive appetizer that comes together in minutes with the help of a food processor. #ad
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Almond Pesto Dip

This layered almond pesto dip is a unique appetizer with minimal prep time.
Course Appetizer
Cuisine Italian
Keyword pesto dip
Prep Time 1 hour 30 minutes
Cook Time 1 minute
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 150kcal
Author Sara Welch

Ingredients

For the green layer

  • 1/4 cup Blue Diamond Lightly Salted Almonds
  • 1 clove garlic
  • 2 tablespoons freshly grated parmesan
  • 1 1/2 packed cups fresh basil leaves
  • 2 tablespoons olive oil
  • 3 ounces softened cream cheese

For the white layer

  • 4 ounces softened cream cheese
  • 1/3 cup freshly grated parmesan cheese

For the red layer

  • 1/3 cup sun dried tomatoes packed in oil
  • 2 tablespoons Blue Diamond Lightly Salted Almonds
  • 1 tablespoon tomato paste
  • 3 ounces softened cream cheese
  • salt and pepper to taste
  • chopped almonds and basil leaves for garnish optional

Instructions

  • Line a 3 cup bowl or mold with plastic wrap.

For the green layer

  • In a food processor, grind 1/4 cup almonds with the garlic, parmesan and basil leaves until everything is finely chopped.
  • Pour in the olive oil and blend until paste forms. Season to taste with salt and pepper.
  • Add the cream cheese and process until the pesto mixture and cream cheese is thoroughly combined.
  • Spread the pesto mixture into the bottom of the mold. Chill in the refrigerator for at least 30 minutes.

For the white layer

  • In a food processor, blend together 4 ounces of cream cheese and 1/3 cup parmesan cheese to make the white layer. Spread the white layer on top of the green layer and chill for at least 30 minutes.

For the red layer

  • To make the red layer, grind together the sun dried tomatoes and 2 tablespoons of almonds in the food processor. Add the cream cheese and tomato paste and process until the mixture is thoroughly combined. Add salt and pepper to taste if desired.
  • Spread the red layer on top of the white layer in the mold.
  • Cover the mold with plastic wrap and chill for at least one hour, or up to 3 days.
  • To serve, invert the mold onto a plate and remove the plastic wrap. Garnish with chopped almonds and basil leaves if desired. Serve with vegetables, crackers and chips.

Nutrition

Calories: 150kcal | Carbohydrates: 3g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 151mg | Potassium: 126mg | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 3.5mg | Calcium: 79mg | Iron: 0.4mg