This recipe was inspired by one in The Barefoot Contessa Cookbook. The original calls for chopped sun-dried tomatoes in oil. I didn't have those on hand, so I substituted my favorite sun-dried tomato pesto. I love the tanginess of the pesto and how well it pairs with the creamy dip. This takes no time to make—the longest step is letting the cream cheese come to room temp (you can always cheat and heat it for a few seconds in the microwave). Serve the dip with bagel chips, pita chips, sliced veggies, kettle chips, and Homemade Tortilla Chips. Enjoy!
Sun-Dried Tomato Pesto Dip
1 (8-oz.) block cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup sun-dried tomato pesto
1 tsp. salt
1/2 tsp. pepper
1. Stir together all ingredients until thoroughly combined.