Striped Pesto Dip Food

PESTO DIP WITH PARMESAN TOAST

Steps:

• Place baguette slices on greased baking sheets. Broil 4-6 in. from the heat for 1-2 minutes or until toasted. Turn slices over; sprinkle with 1/2 cup cheese. Broil 1 to 1-1/2 minutes longer or until lightly browned., In a small bowl, combine the mayonnaise, pesto, garlic powder and remaining cheese. Serve with toast slices.

CREAMY PESTO DIP

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.

JILLIE'S PESTO CHEESE DIP

Steps:

• Combine all the ingredients for the Basil Pesto in a blender and process on high speed until smooth, 1 to 2 minutes.
• Pour into an airtight container and refrigerate until ready to use, up to 3 days.
• Pesto Cheese Dip:
• Place the cream cheese on a decorative microwave-proof plate, and microwave, uncovered, on high until it begins to melt slightly, about 15 seconds.
• Using oven mitts or pot holders, remove the cream cheese from the microwave and spoon the Basil Pesto evenly over it.
• Return plate to the microwave and cook, uncovered, on high until the pesto is just warm but still thick, 5 to 10 seconds.
• Remove the dip from the microwave and serve with crackers or chips of your choice.

STRIPED PESTO DIP

Steps:

• In a medium bowl, blend cream cheese, sour cream and Parmesan cheese.
• In a small clear glass serving dish, spread 1/3 the cream cheese mixture. Top with 2 tablespoons pesto. Repeat layering, ending with a topping of pesto. Sprinkle with walnuts and serve.

STRIPED PESTO DIP

Steps:

• In a medium bowl, blend cream cheese, sour cream and Parmesan cheese.
• In a small clear glass serving dish, spread 1/3 the cream cheese mixture. Top with 2 tablespoons basil pesto. Spread another 1/3 of the cream cheese mixture (This may be easier to achieve with a piping bag!). Top with 2 tbsp tomato pesto. Spread with remaining cream cheese. Decorate with remaining basil and tomato pestos, sprinkle with walnuts and serve.

STRIPED BASS WITH PESTO

Steps:

• To make the pesto, place basil, parsley, garlic and 2 tablespoons of the olive oil in a food processor. Process until finely chopped. With the machine running, slowly pour in the remaining olive oil. Scrape down sides of bowl, add salt, and process until smooth.
• Using a serrated knife, cut four 2-inch slits across each side of the fish. Place the fish in a 14-by-9-by-2-inch oval dish. It is fine for the tail to hang over the edge of the dish. Rub about half of the pesto all over the fish, into the slits and inside the cavity. Reserve the remaining pesto to serve with the fish, or pasta if serving, or keep for another use.
• Cover the dish tightly with microwave plastic wrap, making sure the tail is well covered. Cook at 100 percent power in a high-power oven for 11 minutes. Prick plastic to release steam. Remove from oven and uncover. Serve immediately, spooning the liquid over the fish.

SPRING PESTO DIP

Steps:

• Combine sour cream, mayonnaise, and pesto in a small bowl; season with kosher salt and freshly ground pepper. Serve with blanched green beans, sugar snap peas, and other crisp crudites, such as thinly sliced raw fennel, cucumbers, and radishes. Dip can be refrigerated in an airtight container up to 3 days.

CREAMY PESTO WITH PROSCIUTTO DIPPERS

Steps:

• Mix the soft cheese with 2 tbsp basil pesto. Take the pack grissini (bread sticks) and halve each one. Cut the prosciutto into strips and wrap around the end of each grissini. Serve alongside the pesto dip. Scatter the pine nuts over dip and drizzle with extra virgin olive oil before serving.