Almond Pesto Dip

• Vegetarian
• Gluten free

• Produce

  • 1 Almonds and basil
  • 1 1/2 packed cups Basil, fresh leaves
  • 1 clove Garlic
  • 1/3 cup Sun dried tomatoes

• Canned Goods

  • 1 tbsp Tomato paste

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 3/8 cup Diamond lightly salted almond, Blue

• Dairy

  • 10 oz Cream cheese
  • 7 1/3 tbsp Parmesan

Found on dinneratthezoo.com

Description

Directions

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