Mediterranean Cheesy Baked Pesto & Sun-Dried Tomato Dip

A rich, bubbling dip layered with creamy cheeses, herby pesto, and sun-dried tomatoes—bursting with Mediterranean flavor and perfect for warm toasted bread.

Ingredients:

• 250 g (about 8 oz) cream cheese, softened
• 1/3 cup full-fat Greek yogurt (adds a tangy Mediterranean creaminess)
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp sea salt
• 1/4 tsp crushed red chili flakes (optional, for a hint of spice)
• 1/4 cup basil pesto (store-bought or homemade)
• 1/3 cup chopped sun-dried tomatoes in olive oil (drained and patted dry)
• 1/4 cup grated Parmesan cheese
• 1 1/4 cups shredded mozzarella cheese (or a mix of mozzarella & kasseri cheese for more authenticity)
• Fresh basil leaves, for garnish
• Extra chopped sun-dried tomatoes, for garnish
• Toasted baguette slices, pita chips, or fresh veggie sticks, for serving

Directions:

1. Preheat Oven:

Set your oven to 375°F (190°C). Lightly grease a shallow baking dish or a small cast-iron skillet with olive oil.

2. Mix the Creamy Base:

In a bowl, combine softened cream cheese, Greek yogurt, olive oil, minced garlic, oregano, thyme, salt, and chili flakes. Mix until smooth.

3. Add Pesto & Tomatoes:

Stir in 3 tablespoons of the pesto and all the chopped sun-dried tomatoes. Mix until evenly combined.

4. Add the Cheese:

Fold in Parmesan and 1 cup of mozzarella. Save the remaining 1/4 cup mozzarella for topping.

5. Assemble the Dip:

Spread the mixture into your prepared baking dish. Drizzle remaining 1 tablespoon pesto over the top. Sprinkle with the reserved mozzarella cheese.

6. Bake

Bake for 20–25 minutes, until hot, bubbly, and golden browown on top.

7. Garnish & Serve:

Remove from oven. Let sit for 5 minutes. Garnish with fresh basil leaves and a few extra sun-dried tomato pieces.

Serve warm with crusty bread, pita chips, or veggiesticks

Nutritional Info (per serving):

Calories: ~300 kcal

Servings: 6

Prep Time: 10 mins

Bake Time: 25 mins

Total Time: 35 min