Sun-Dried Tomato Pesto Dip
- SERVES
- 16
- SERVING SIZE
- 3 tablespoons
- COOK TIME
- 25 Min
This Sun-Dried Tomato Pesto Dip has easy written all over it. Plus, with less than 5g of carbs per serving, it's a delicious and nutritious diabetic treat. Grab some fresh vegetables and you'll be all set!
What You'll Need
- 2 (8-ounce) packages reduced-fat cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/3 cup light mayonnaise
- 2 tablespoon fresh lemon juice
- 1 teaspoon garlic powder*
- 1/2 teaspoon onion powder*
- 1/2 cup (approximately 10) sun-dried tomatoes, reconstituted and chopped (see note)
- 1/2 cup walnuts, toasted
- 1/3 cup packed fresh basil leaves
- 1 tablespoon grated Parmesan cheese
What to Do
- Preheat the oven to 350°F. Coat a 9-inch pie plate with cooking spray.*
- In a medium bowl, beat the cream cheese, 1/2 cup Parmesan cheese, the mayonnaise, lemon juice, garlic powder, and onion powder until well blended.
- In a blender or food processor, combine the sun-dried tomatoes, walnuts, and basil; process until finely chopped.
- Add the tomato mixture to the cream cheese mixture; mix well then spoon into the pie plate. Sprinkle the remaining 1 tablespoon Parmesan cheese over the top.
- Bake for 25 to 30 minutes, or until heated through. Serve immediately.
Notes
- To make this a gluten-free recipe, use seasonings with no added starch from a gluten-containing source, and nonstick cooking spray with no flour added.
- To reconstitute sun-dried tomatoes, simply place them in a bowl, pour 1 cup boiling water over them, let sit for 5 minutes, then drain. They'll plump right up.