Sour Cream-Parmesan Cheese Pesto Dip Recipe

Name: Sour Cream-Parmesan Cheese Pesto Dip
Prep time: 5 min
Total time: 5 min
Yield: 16
Ingredients: 1 cup sour cream; 1/2 cup basil pesto; 1/4 cup grated Parmesan cheese

Prep: 5 mins

Cook: 0 mins

Total: 5 mins

Servings: 16 servings

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Nutrition Facts (per serving)
39	Calories
3g	Fat
2g	Carbs
1g	Protein

Nutrition Facts
Servings: 16
Amount per serving
Calories	39
% Daily Value*
Total Fat 3g	4%
Saturated Fat 2g	9%
Cholesterol 10mg	3%
Sodium 31mg	1%
Total Carbohydrate 2g	1%
Dietary Fiber 1g	3%
Protein 1g
Calcium 79mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You can use purchased pesto in this simple three-ingredient recipe, or make your own pesto using fresh basil from your garden. This recipe also makes a great sandwich spread. Offer it with chips and tortilla chips (especially those coated with cheese) or be healthier and surround the dip with baby carrots, bell pepper strips, broccoli, cauliflower florets, and rounds of sliced zucchini for a great appetizer.

You can certainly add more ingredients to this recipe if you want to, although it doesn't need it. You could add some dried basil, mayonnaise, or Miracle Whip salad dressing for a bit of tang. Add some lemon juice or lime juice to punch up the flavor a bit.

If you are serving a crowd, you can double or triple the recipe too. Just make sure that you keep an eye on the dip if it's sitting out on a buffet table. Like all perishable foods, this sour cream dip should only be left out of refrigeration for two hours or one hour if the air temperature is above 90 degrees F (and in that case, why aren't you inside in the air conditioning?).