Pesto Cream Cheese Dip (To Cure Beaver Street Brewery Cravings)

Robyn's Cookin''s Note:

I went to college at NAU in Flagstaff, Arizona. I no longer live in Flag, but often crave the Pesto Cream Cheese Dip from Beaver Street Brewery. This recipe is slightly different, but it might be even better! (Beaver Street doesn't stir pesto into their cream cheese mixture...they just put it on top.) I served it to a group of old college friends, and they loved it as well! In fact, everyone crowded around the bowl, stuffing their faces until it was gone! LOL Quick and easy, but oh so impressive -- even for those who aren't familiar with Beaver Street. I use all reduced-fat ingredients. I only toast half of the bread slices and leave the other half un-toasted, which is what they do at Beaver Street -- this provides a variety of dipping textures with little-to-no effort. :-)

• Total Time: 6 mins
• Prep Time: 5 mins
• Cook Time: 1 mins

Ingredients:

Serves: 10

Yield: 1.0 recipe

• 8 ounces cream cheese , softened
• ½ cup sour cream
• 7 ounces basil pesto
• 1 baguette , sliced and toasted

Directions:

1. Preheat oven to 350 degrees.
2. In a medium bowl, stir together the cream cheese, sour cream, and 6 ounces of the pesto.
3. Transfer to a pretty, oven-proof casserole dish and top with the remaining pesto.
4. Heat in the preheated oven for about 20 minutes or until heated through.
5. Can also be heated on high in the microwave in 30-second increments.