Description
User Reviews
This was a fantastic surprise! I'd come accross this recipe while searching the web for a new party dip. It turned out to be a big hit! I will say that the first layer was a little bland but that was easily fixed with a little olive oil and a dash of salt and pepper. Will definitely be making again!
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Directions
SUMMARY
- Prep Time: 15 minutes
- Cook Time: None minutes
- Yield: Makes: 5 cups
INGREDIENTS
- 1 can (15 oz.) garbanzo beans, rinsed and drained
- 1 cup sour cream
- 3/4 cup homemade or prepared pesto sauce
- 1 small zucchini, shredded
- 1 small tomato, chopped
- 3/4 cup (3 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
- Toasted bread slices, bread sticks or assorted crackers
- =Pesto Sauce:
- 2 cloves garlic, minced
- 2 cups Italian parsley leaves
- 2 Tbsp. dried basil
- 3/4 cup (3 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
- 2 tsp. salt
- 1/4 cup pine nuts or walnuts
- 3/4 cup vegetable oil
- 1/4 cup olive oil
DIRECTIONS
- 1
Mash garbanzo beans with sour cream in small bowl. Spread mixture over large platter. Spoon pesto sauce over bean mixture. Top with zucchini and tomato. Sprinkle with Parmesan cheese. Serve with toasted Italian bread slices, bread sticks or assorted crackers.
- 2
For Homemade Pesto: place garlic, Italian parsley leaves and basil in food processor; process until chopped. Add Parmesan cheese, salt and pine nuts; process until combined. With machine running, add oil in steady stream. Continue processing until sauce is smooth. Makes about 3 cups pesto.
Nutrition
Nutrition Facts
Makes: 5 cups
Amount Per Serving
Calories 88
Total Fat 4.9g
Saturated Fat 2.0g
Trans Fat 2.0g
Polyunsaturated Fat 0.5g
Cholesterol 7mg
Sodium 94mg
Carbohydrates 7g
Protein 4g
Dietary Fiber 2g
Vitamin A 18RE
Vitamin C 1mg
Calcium 89mg
Iron 1mg
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