Creamy Pesto Dipping Sauce For Veggies Food
CREAMY PESTO DIP
This easy-to-make, do-ahead dip is ready for a party!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 2h5m
Yield 1
Number Of Ingredients 6
Steps:
- Stir together all ingredients except raw vegetbles.
- Cover and refrigerate at least 2 hours but no longer than 48 hours. Serve with raw vegetables.
Nutrition Facts : Calories 75, Carbohydrate 1 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Tablespoon, Sodium 65 mg
CREAMY PESTO DIP
Add all the flavor you'd want with pesto and cheese in this quick-to-make Creamy Pesto Dip. Get Creamy Pesto Dip ready for chill-time in just five minutes.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 3h5m
Yield 1-3/4 cups or 14 servings, 2 Tbsp. each
Number Of Ingredients 3
Steps:
- Mix all ingredients until well blended; cover.
- Refrigerate several hours or until chilled.
- Serve as a dip with assorted cut-up fresh vegetables, crackers and/or chips.
Nutrition Facts : Calories 90, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 100 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 1 g
PESTO CREAM SAUCE
Serve this delicious sauce over your favorite pasta for a quick, delectable meal. Do NOT substitute half-and-half for the heavy cream if you want a thick sauce. Heavy cream contains at least 36% milkfat. Half-and-half, just like the name says, is half milk and half cream and is no more than 18% milkfat. If half-and-half is used, the sauce will only be half as thick as it would if heavy cream were used. Also, if the amount of butter is reduced, that will also make the sauce thinner, as butter is 80% milkfat.
Provided by mailbelle
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
- Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
- Stir in 1/2 cup parmesan cheese until melted.
VEGGIE STICKS AND PESTO DIPPING SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut and arrange veggie sticks on platter. If you want to cut down on chopping, many veggies can be store bought already cleaned and cut for dipping.
- In a food processor, combine basil, parsley, garlic, lemon zest and juice and grind into a paste. Add nuts and cheese and grind again to combine them into the paste. Pulse in the olive oil until it is combined. Transfer to a small dish and season the sauce with salt and pepper, to your taste. Set dipping bowl on veggie platter and serve.
CREAMY PESTO DIPPING SAUCE (FOR VEGGIES)
Steps:
- Place pesto, cream cheese, sour cream and parmesan cheese in food processor or blender; cover. Process until creamy.
- Serve with fresh vegetables and/or shrimp.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAMY PESTO DIP
Make and share this Creamy Pesto Dip recipe from Food.com.
Provided by JamesDeansGirl
Categories < 15 Mins
Time 5m
Yield 2 1/3 cups
Number Of Ingredients 4
Steps:
- Beat the cream cheese and milk together until smooth using an electric mixer on medium speed.
- Blend in the pesto and red pepper; cover and refrigerate until ready to serve.
- Serve with chips, vegetables, or breadsticks.
Nutrition Facts : Calories 390.9, Fat 35.2, SaturatedFat 21.9, Cholesterol 109.7, Sodium 301.9, Carbohydrate 12.8, Fiber 5.2, Sugar 2.5, Protein 10
HEALTHY CREAMY PESTO SAUCE
This is a recipe I make over and over--it's simple, fast, healthy, inexpensive and good for any season/occasion. I love creamy pesto sauces over pasta, but ya know those sauces ain't so healthy: high in fat, sodium, or both. Even those little packets of creamy pesto sauce in the "gravy" aisle aren't good for you. This sauce is better for you and even faster to make than one of those packets! You can adjust to taste or what you have on hand: I've used fat-free yoghurt, low fat yoghurt and (my favourite) homemade yoghurt--you can buy fresh at an Indian grocer. The recipe makes about a cup, which you can mix with cooked chicken or sauteed mushrooms (or both, like I do!) or steamed clams or steamed veggies and pour over enough cooked pasta for 2-4 people. I'll post other recipes with some of my favourite uses, but be creative!
Provided by bikerchick
Categories Sauces
Time 2m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Mix yoghurt and pesto together in a small saucepan, stirring well to blend.
- Heat on low until warmed through (do not overheat).
- Add fresh ground black pepper to taste.
- That's it!
- Serve over your favourite hot pasta or other main dish, such as fish or chicken.
- (if you skip the heating step, this makes a good salad dressing, too).
Nutrition Facts : Calories 91.7, Fat 4.2, SaturatedFat 2.6, Cholesterol 15.9, Sodium 58.6, Carbohydrate 9.8, Fiber 2.7, Sugar 5.8, Protein 5.2
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