Ingredients

Scale

1 cup full-fat sour cream

1/2 cup basil pesto (homemade or refrigerated fresh)

3 tablespoons grated Parmesan

3 tablespoons finely chopped fresh parsley

1/4 teaspoon garlic powder

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Instructions

1-Store leftovers: Place leftover herby pesto dip in an airtight container and refrigerate for up to 5 days.

2-Make ahead: For best flavor, prepare up to 2 days in advance; flavors improve after a day.

3-Serve: Before serving, stir if any liquid has separated and let sit at room temperature for 15–20 minutes to soften.

4-Avoid freezing: Freezing is not recommended, as dairy-based dips can become grainy and watery when thawed.

5-Preserve color: Press plastic wrap directly onto the surface of the stored dip to keep the color vibrant.

Last Step:

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Notes

💡 Avoid over-mixing the herbs, which can turn the dip brown or slightly bitter—pulse gently and fold pesto in by hand if needed.
💡 Press plastic wrap directly onto the surface of the dip before refrigerating to keep the color bright and green.
💡 Pull the dip from the fridge 15 to 20 minutes before serving so the flavors fully bloom at room temperature.

Author: Ruby Bennett
Prep Time: 10 minutes
Chill Time: 2 hours
Cook Time: 0 minutes
Category: Appetizer
Method: Blender
Cuisine: Italian-inspired
Diet: Gluten-Free

Nutrition

Serving Size: 2 tablespoons
Calories: 70
Sugar: 1g
Sodium: 180mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg