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  • Prep
    30 min
  • Cook
    -
  • Servings
    500 mL (2 cups)

Three Pesto Dips

Ingredients

  • 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.

Directions

  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.

Dairyland products in the recipe