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Cheesy Baked Sun-Dried Tomato & Pesto Dip
Ingredients
  • 8 ounces of cream cheese, softened
  • ¼ cup basil pesto
  • ⅔ cup sun-dried tomatoes (in oil, see note), julienned
  • 1 cup freshly shredded Parmesan cheese
  • 8 ounces sour cream
  • 2 garlic cloves, minced
  • ¼ tsp dried basil
  • ¼ tsp dried oregano
  • ¼ tsp dried thyme
  • 1 Tbs fresh basil leaves, chiffonade or finely chopped (optional garnish)
  • Baguette, sliced (optional for dipping)
Note: Ingredients may have been altered from the original.
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