Sun-Dried Tomato and Pesto Dip
Tart, rich sun-dried tomatoes are the perfect partner for a fresh-tasting pesto in this creamy dip.
INGREDIENTS | SERVES 20
- 2 cloves garlic
- 1 tablespoon reduced-fat mayonnaise
- ¾ ounce fresh basil
- 1 teaspoon toasted pine nuts
- ¼ teaspoon white pepper
- ¼ cup julienne-cut dry (not oil-packed) sun-dried tomatoes
- 8 ounces reduced-fat cream cheese or Neufchâtel, at room temperature
Place the garlic, mayonnaise, basil, pine nuts, and pepper in a food processor. Pulse until a fairly smooth paste forms.
Add the sun-dried tomatoes and pulse 4–5 times. Add the cream cheese and pulse until smooth.
Scrape into a 2-quart slow cooker. Cook on low for 1 hour. Stir before serving.
PER SERVING Calories: 35 | Fat: 3g | Sodium: 65mg | Carbohydrates: 1g | Fiber: 0g | Protein: 1g
How to Toast Pine Nuts
Preheat the oven to 350°F. Place the pine nuts on a cookie sheet or cake pan. Roast for 5–8 minutes in the oven. Pine nuts will be slightly browned and fragrant when fully toasted. Cool before using.
