Three-ingredient cooking? Yes, please!
This dip is so simple, and so fabulous – I guarantee it will become a go-to staple in your kitchen. Make it anytime you’ve got some extra pesto hanging around. I use Ina Garten’s recipe for pesto, sometimes rather loosely. For this dip, I actually used a mix of arugula and basil in my pesto, which I love – the arugula gives it such a peppery bite. If you’re making the pesto specifically for this dip, you can combine the leftover pesto with a plate of pasta for a simple weeknight meal.
And did I mention how perfect this is for last-minute entertaining?
{You’re going to need something to go with that sangria}
Pesto + Goat Cheese Spread
From Gourmet
- 4 ounces goat cheese at room temperature
- 2 ounces cream cheese at room temperature
- 1/4 cup pesto
Mix ingredients until smooth, and season with salt and pepper. Serve on top of your favorite crackers or pita chips . Or, make your own crostini by toasting sliced baguettes brushed with olive oil in a 400 degree oven for 7-9 minutes.
We are on the same wavelength this week! I love that you added greens to your pesto. Wonder how this would be with Greek yogurt instead of cream cheese?
Lisa – We are! But the funny part is, this dip is a few weeks old – I actually made the crostini bar with the pea pesto and ricotta this weekend, will post probably next week. And I think you could easily add some Greek yogurt into this one, for sure!
That spread looks amazing! I’ve been craving goat cheese lately, and pesto is a perpetual favorite. I’m going to save this recipe for the next time I entertain!
How wonderful, I will make this one soon. Thanks for sharing this recipe.
easy and delicious! great goat cheese idea.
This looks sinfully good. Not fair at all.
I made this today and it is a huge hit with my husband and I! I now finally have a purpose for the massive amounts of pesto I freeze every year.