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Sun-Dried Tomato Pesto Dip

EDR Sun Dried Tomato Pesto Dip
3 tablespoons
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 tablespoons 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

  1. Preheat the oven to 350°F. Coat a 9-inch pie plate with cooking spray.*

  2. 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.

  3. In a blender or food processor, combine the sun-dried tomatoes, walnuts, and basil; process until finely chopped.

  4. 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.

  5. Bake for 25 to 30 minutes, or until heated through. Serve immediately.



  • 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.


Nutritional InformationShow More

Servings Per Recipe: 16

  • Amount Per Serving % Daily Value *
  • Calories 114
  • Calories from Fat 81
  • Total Fat 9.1g 14 %
  • Saturated Fat 3.6g 18 %
  • Trans Fat 0.0g 0 %
  • Protein 4.4g 9 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 20mg 7 %
  • Sodium 224mg 9 %
  • Total Carbohydrates 4.6g 2 %
  • Dietary Fiber 0.5g 2 %
  • Sugars 2.7g 0 %

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