Ingredients
Scale
1 cup sour cream (full-fat recommended for best texture)
1/3 cup basil pesto (refrigerated preferred)
2 tablespoons grated parmesan cheese
1 tablespoon fresh parsley, finely chopped
1/2 teaspoon garlic powder
Instructions
1-Store the dip: Keep pesto dip in an airtight container in the refrigerator for up to 5 days; flavors improve after the first day.
2-Avoid freezing: Do not freeze; dairy-based dips separate and become grainy, losing their creamy texture.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌱 Use refrigerated basil pesto instead of shelf-stable jars for a fresher, brighter flavor profile.
❄️ Press plastic wrap directly onto the surface before storing to prevent oxidation and browning.
🚫 Avoid freezing this dip since dairy-based mixtures will separate and lose their smooth texture when thawed.
- Prep Time: 10 minutes
- Chilling Time: 2 hours
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg