La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/422/
Pesto and Goat Cheese Dip
Yield: 4 cups
Ingredients
| 1 |
package |
(10.5 ounce) fresh goat cheese, softened
|
|
|
| 1 |
package |
(8 ounce) cream cheese, softened
|
|
|
| 4 |
ounces |
Parmesan cheese, shredded
|
|
|
| 1 |
cup |
loosely packed torn fresh basil leaves
|
|
|
| 1/3 |
cup |
pine nuts, toasted
|
|
|
| 2 |
cloves |
garlic, minced
|
|
|
| 3 |
tablespoons |
olive oil
|
|
|
| 2 |
tablespoons |
balsamic vinegar
|
|
|
|
|
|
|
Pita chips
|
|
|
|
|
Yellow squash cut into sticks for dipping
|
|
|
Directions:
Process goat cheese, cream cheese, Parmesan cheese, basil leaves, pine nuts, garlic, olive oil and balsamic vinegar in a food processor until smooth. Cover mixture, and chill at least 2 hours before serving.
Serve with pita chips and yellow squash sticks.
Recipe, photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/422/