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Italian Flag Dip

SusanSusan Kelley

2007 Wisconsin State Fair, Second Place, Pesto Appetizer

servings:Makes 24 appetizer servings
total time:
30 min


  • 8 oz. cream cheese
  • 6 oz. goat cheese
  • 2 cloves garlic, minced
  • 6 oz. pesto (2 cups basil leaves, 2 cloves garlic, 1/4 cup pine nuts, 1/3 cup fresh parmesan cheese, 1/4 to 1/2 cup extra virgin olive oil, combined in food processor)
  • 8 oz sun dried tomatoes, chopped
Italian Flag Dip photo


Let cream cheese and goat cheese soften at room temperature while you make the pesto. Mix cream cheese and goat cheese together with minced garlic. Line a dish with plastic wrap. Put 1/3 cheese mixture in dish, spreading to edges. Next, layer the ingredients in the following order: sun-dried tomatoes, 1/3 cheese mixture, pesto, and remaining cheese in the same manner. To serve turn upside down on a platter. Serve with crackers.


This is a signature dip, which looks much better than the picture, which was taken 3 weeks after dip was prepared.



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