grilled garlic With russet potatoes, roasted garlic, butter, and milk, mashed potatoes are easy to make.
| Prep Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 20 |
| Yield: | 2 1/2 cups |
Ingredients
- 2 (8 ounce) packages cream cheese
- 3 tablespoons pesto
- 2 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh cilantro
Instructions
- Place cream cheese and pesto in a food processor or blender. Blend until smooth. Mix in the chives and cilantro. Continue blending until smooth. Transfer to a mold lined with plastic wrap. Cover and chill in the refrigerator 1 hour, or until firm.
Nutrition Facts
| Calories | 90 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 84 mg |
| Sugars | 0 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
So easy and everyone loved it!
I make this with 4-5 TBSP of high quality pesto. Then I taste it and sometimes I add more. The pesto is what makes this recipe! Use plenty.
This is delicious and I cannot wait to share it with my lady friends at church today. With half of the recipe I used sun-dried tomato pesto And I am thinking of adding slivered almonds the next time I make it. Thanks for sharing this recipe.
I love this! I am always asked to bring it when we go places. I buy the Classico brand of pesto and I don’t use cilantro because I don’t care for it.
With basil so prolific in my garden, this was perfect to use the basil pesto I’ve already made with it. Since the pesto is already so flavorful and green I didn’t bother with either the chives or the cilantro. Actually, I know I wouldn’t have liked the cilantro in here anyway, as I find the flavors conflicting.
I’m asked to make this dip for every family get together. I use the cheaper powdered pesto and like it much better that way! This is a tasty spread with bagel chips or toasted peta bread
This was better than I expected. I didn’t even use the cilantro or chives(didn’t have any). I used a homemade parsley pesto with toasted walnits and fresh grated asiago. A wondeful dip to use up garden parsley and random frozen nuts. Served this with garden veggie crackers and baby carrots. Will make this again for sure. My only suggestion would be to thin it out with a teeny bit of milk (I always do with cream cheese spreads)
Awesome spread! We served it with Triscuit and it was a hit with everyone.
It was just okay, I wasn’t super impressed with this dip. I made it for a party and it wss not a big hit.
Amazing and SIMPLE. I used a little more pesto (probably about 1.5 tablespoons more than the recipe called for) and it was delicious. Takes no time at all, and I also used the 1/3 less fat Philly cream cheese and still great. We used it as a vegetable dip and I used the rest on Triscuits. More people should try this!
Quick & easy. Although I did not like this, everyone else at the party loved it…even the picky kids. I think next time I’ll skip the garlic. Thanks.
Wow! Fantastic! This is very easy and very tasty. I need an appetizer for a potluck, and this is perfect.
Fantastic and very, very quick and easy. I used fresh parsley because I didn’t have cilantro available and it was wonderful. I’ll definitely make this again and again.
This is soooo good! It’s a million times better than what you get in a store. I added some sun dried tomatoes to it and wow! I dipped anything from carrots, celery, crackers, & bread and it was fab. Why haven’t more people tried it? Maybe they will now that there’s a review. It was so easy by the way, there’s no excuse not to make it.