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PREP
30 minutes
COOK
None
READY IN
30 minutes
Three Pesto Dips
Serves 500 mL (2 cups)
250 mL (1 cup) Saputo mascarpone cheese
125 mL (1/2 cup) Dairyland sour cream
to taste salt and freshly ground pepper
Pesto 1
15 mL (1 tbsp) basil pesto
5 mL (1 tsp) freshly squeezed lemon juice
5 mL (1 tsp) grated lemon zest
Pesto 2
15 mL (1 tbsp) sundried tomato pesto
5 mL (1 tsp) freshly squeezed lime juice
5 mL (1 tsp) grated lime zest
Pesto 3
15 mL (1 tbsp) olive tapenade
5 mL (1 tsp) freshly squeezed orange juice
5 mL (1 tsp) grated orange zest
For dipping: raw vegetables, cooked shrimp, etc.


1 In a bowl, combine the mascarpone cheese and the sour cream. Season with salt and pepper.
2 Divide the mixture into 3 equal parts and flavour with the pesto of your choice.
3 Serve with crudités.




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