Appetizers & Side Dishes

Pesto Cheese Dip

Prep Time: 10 min  |  Servings: 8  |  Calories: 126
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Pesto Cheese Dip
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.

Serving Size


*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 7.80g 13%
Sat. Fat 3.20g 17%
Mono Unsat. Fat 3.50g
Poly Unsat. Fat 0.50g
Cholesterol 18mg 6%
Sodium 242mg 10%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 8%
Sugars 0g
Protein 8g
Vitamin A 138RE
Vitamin C 44mg 73%
Calcium 221mg 21%
Iron 1mg 6%