Appetizers & Side Dishes

Pesto Cheese Dip Recipe

Prep Time: 10 min  |  Cook Time:  |  Servings: 8  |  Calories: 126
42 2ChsPestoDip
Prep Time
10 min

When you’re putting together an appetizer spread for your next party or event, use Sargento® Ricotta Cheese and pesto sauce for a dip that is ideal for chopped bell peppers, broccoli florets, zucchini squash, sugar snap peas and more!

  • 1 cup Sargento® Whole Milk Ricotta Cheese
  • 1/2 cup (2 oz.) Sargento® Grated Parmesan Cheese & 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
  1. 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.
  2. Arrange vegetables on a platter and serve with dip.

Nutrition Facts
8 Servings
Serving Size: (115g)
Amount Per Serving
Calories 126
% Daily Value*
Total Fat 7.8 grams
Saturated Fat 3.2 grams
Monounsaturated Fat 3.5 grams
Polyunsaturated Fat 0.5 grams
Total Carbohydrates 7 grams
Dietary Fiber 2 grams
Protein 8 grams
Vitamin A 138RE
Vitamin C 44mg 73%
Calcium 221mg 21%
Iron 1mg 6%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.