Italian Flag Dip
Susan Kelley
2007 Wisconsin State Fair, Second Place, Pesto Appetizer
ingredients
- 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
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notes
This is a signature dip, which looks much better than the picture, which was taken 3 weeks after dip was prepared.
Source: Susan Kelley
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