Layered Pesto and Roasted Red Pepper Dip

Pesto originated in Genoa, Italy and is traditionally made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil.

This is vegan, gluten free, low carb and quick meals recipe. Dish can be prepared in 15 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 10.

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Easy

Layered Pesto and Roasted Red Pepper Dip

Cooking Method: No cooking required Cuisine: Italian, Mediterranean Courses: Any, Appetizer Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 15 min Total Time 15 mins

Servings: 8 Calories: 960

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Basil Pesto
• 1 cup Roasted Red Peppers
• 1 cup Cream Cheese
• ¹⁄₂ cup Sour Cream
• ¹⁄₄ cup Parmesan Cheese
• ¹⁄₂ teaspoon Garlic Powder
• ¹⁄₄ teaspoon Salt
• ¹⁄₄ teaspoon Black Pepper
• 2 tablespoon Chopped Fresh Basil
• 2 tablespoon Chopped Fresh Parsley

Instructions

1. In a medium-sized bowl, mix together the cream cheese, sour cream, Parmesan cheese, garlic powder, salt, and black pepper until well combined.
2. Spread half of the cream cheese mixture evenly on the bottom of a serving dish.
3. Top with the roasted red peppers.
4. Spread the basil pesto over the roasted red peppers.
5. Spread the remaining cream cheese mixture over the pesto.
6. Sprinkle with chopped fresh basil and parsley.
7. Serve with your favorite crackers or bread slices.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 6g2%

Sugars 2g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.