Goat Cheese and Pesto Dip
Goat Cheese and Pesto Dip
Ingredients
- 4 ounces goat cheese
- 1 8-ounce package cream cheese, softened
- 1 cup homemade Basil Pesto (recipe follows)
Instructions
Place ingredients in a large bowl; stir until thoroughly combined. Serve immediately with chips (kettle chips are my favorite), crackers or fresh veggies. Makes about 2 cups.
Basil Pesto
Ingredients
- 2 garlic cloves, peeled
- 3 tablespoons raw walnuts
- 1/4 teaspoon Kosher salt, or more to taste
- 1/4 teaspoon black pepper, or more to taste
- 3 cups lightly packed fresh basil leaves, stemmed
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
Instructions
Place garlic, walnuts, salt and black pepper in a blender or the bowl of a food processor fitted with a steel blade; process to the crumb stage. Add basil and remaining ingredients; puree until smooth. The pesto will last about a week in the refrigerator or up to 6 months in the freezer. Makes about 1 cup.