Pesto Cheese Dip
Prep Time: 10
Cook Time: None
Serves: Serves: 8
Ingredients
- 1 cup Sargento® Ricotta Cheese, any style
- 1/2 cup (2 oz.) Sargento® Artisan Blends® Shredded Parmesan or Parmesan & Romano Cheese
- 1/3 cup prepared pesto sauce
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 large red or yellow bell pepper, cut into chunks
- 6 oz. baby pattypan squash or zucchini squash, diagonally sliced
- 4 oz. broccoli florets
- 1 head Belgium endive, separated into spears
- 2 oz. sugar snap peas or snow pea pods
Directions
Combine cheeses, pesto, salt and pepper in a medium bowl; mix well. Transfer mixture into a decorative bowl and chill at least 30 minutes or up to 8 hours before serving.
Arrange vegetables on a platter and serve with dip.