My favorite part about eating at Paradise Bakery is the bowl of pesto and bread chunks to sample right when you walk in the door. I'm not even that in love with pesto, but I look forward to that free sample every time I go there. I think my sister, Rach, could bathe in pesto. She loves it. I can only handle it in small doses. I like it as a dip and that's all. That's why I couldn't wait to try this recipe. It is a Kraft recipe. It is so simple and so delicious! Perfect amounts of cheese and pesto. And perfect for a summer party! Or you can eat it by yourself in your kitchen and hope your husband doesn't smell it so you can devour the whole thing. Not that I did that.
Cheesy Pesto Dip
1 8oz. pkg. 1/3 less fat cream cheese
1/4 cup pesto
1/4 cup shredded Italian cheese blend (I used half mozzarella and half parmesan)
1 small tomato, diced
Heat grill to medium heat. Place block of cream cheese on 2 sheets of foil. Pour pesto over cream cheese. Sprinkle with tomatoes and cheese. Gather up the 4 sides of foil to make a tent over the dip. Seal sides together. Place on grill and close lid. Let cook for 10 minutes or until cheese is melted. Serve with crackers, bread chunks or pita chips.
Heat oven to 400 degrees. Put foil covered dip on oven rack and cook for 20 minutes. This is what I did and it worked great!