It has been a slow cooking week for me. My cousin-in-law was in town last week and my husband has been working at night alot so I haven't had to cook. Next week we're headed back to NJ for a few days to visit family so it will be another slow cooking week!
So after falling in love with the pesto cream cheese filling of the chicken I made 2 weeks ago, I really wanted to try to turn it into a dip. If you have a food processor, yours will turn out way better than mine. I have yet to invest in one and I tried to get a smooth pesto as much as I could in the blender, but it just didn't turn out the same. The flavor was great, however I would have like a smoother pesto for a dip. So the following recipe will have instructions for the food processor.
-1/3 cup chopped fresh basil
-1/4 cup freshly grated Parmesan cheese
-1/4 cup pine nuts (optional, I omitted in this recipe)
-1/4 cup chopped fresh parsley (I didn't have so I used 2 tablespoons dried parsley)
-1/4 cup extra virgin olive oil
-1/4 teaspoon garlic powder
-1/2 teaspoon salt
-dash of pepper
-2 cloves garlic, minced
-1 block fat free cream cheese (softened)
-1 tablespoon of water
-1/2 cup shredded or grated parmesan cheese
1. Preheat oven to 400 degrees
2. To make pesto, combine all "Pesto Ingredients" in a food processor and blend until smooth.
3. In a bowl, combine the pesto mix, cream cheese, parmesan cheese, and water. Stir until blended.
4. Place dip in 9x9 baking dish and bake for 15 minutes. Switch oven to broiler and broil dip for 6-7 minutes. Serve with tortilla chips.