Layered Pesto Dip
This Layered Pesto Dip with Sun-Dried Tomatoes is a gem from Nigella Lawson with lots of Italian flair! Perfect for your next gathering.
Called a “terrine” in Nigella’s recipe, layers of pesto, cream cheese, sun-dried tomatoes, and Provolone cheese are layered in a loaf pan. So many wonderful flavors in every nibble of this Best Pesto Dip Recipe!
Layered Pesto Dip with Sun-Dried Tomatoes
I’ve made a similar recipe layering cream cheese and pesto, but the addition of Provolone and sun-dried tomatoes pushed this one over the top. Unlike Nigella, I used premade pesto (a little glitch like a power outage after a lightning strike in our backyard pushed me behind schedule) and layered my own way.
How to Make a Layered Dip Recipe
- Use either a springform pan or a loaf pan lined with plastic wrap or foil. Both of these are easy to unmold.
- Try to make your layers level and even for the best presentation.
- Keep in the pan and chilled until close to serving time to give the dip the time to set.
- Provide a proper utensil for serving. This pesto dip has layers of Provolone cheese that need a sharper knife for slicing.
Photo from April 2011. Photos and tet updated in 2020.
More Recipes with Pesto
- Homemade Italian Basil Pesto from Creative Culinary
- Italian Pesto Burger
- Chicken Pesto Grilled Cheese
- Pesto Pasta Salad
- Plus More of the Best Appetizers Recipes
Sun-dried Tomato, Pesto and Cream Cheese Terrines
A layered pesto, sun-dried tomato dip
- 2 6-ounce packages refrigerated pesto
- 8 ounces cream cheese at room temperature
- 1 clove garlic, minced
- 1/2 cup pistachios, chopped
- 12 ounces sliced Provolone cheese
- 8.5 ounce jar julienne sun-dried tomatoes with herbs, chopped
- Fresh basil to garnish
- Line two 5.5 inch diameter springform pans (or large loaf pan) with plastic wrap. Set aside.
- Mix softened cream cheese with minced garlic and nuts. Set aside.
- Place 2-3 slices of Provolone cheese on the bottom of each pan. Divide one package of pesto between the two pans. Spread evenly to cover Provolone.
- Top each with 1/4 of the chopped sun-dried tomatoes. Layer each with half the cream cheese mixture and spread to the edges. Top each with remaining pesto, then sun-dried tomatoes, then 3 slices of Provolone. Refrigerate before serving.
- To unmold, remove plastic from top and flip over onto serving tray. Remove the rest of the plastic wrap. Allow the terrines to sit at room temperature before serving. Serve with crackers or baguette slices. Garnish with fresh basil sprigs if desired.
Adapted from Nigella.
Amount Per Serving: Calories: 409Total Fat: 33gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 46mgSodium: 509mgCarbohydrates: 17gFiber: 3gSugar: 9gProtein: 16g
25 Comments on “Layered Pesto Dip”
These look like terrific party appetizers, great flavor profile for sure.
This looks like a great app for a crowd; and so easy to do ahead, too! Ah, Nigella – always so put-together…
Gotta love Nigella-Don’t have any books from her, but Lora has at least 3, and I’ve been browsing through them. Superb terrine, Lizzy. Just do not have…come to think of it, yes, I do have one small springform pan like that to make this amazing terrine.
Thanks for sharing yet, another great recipe. Beautiful presentation, as well:DDD
I love sun dried tomatoes and cream cheese used together. This is a must try for me!
Nigella always has such simple and easy recipes, yet always delicious! Lovely presentation.
This platter includes all my favorite flavours. Very nice choice!!
Yum, this sounds like a tasty appetizer. I like your additions to it – extra cheese is always good and sun dried tomatoes would give such a great flavor and texture.
I have to try this. It reads like a really wonderful dish. I hope you have a great day. Blessings…Mary
I love Nigella….sigh….what a wonderful terrine for this months event! I love sun dried tomatoes and blended with the cream cheese and pesto..yumm!!
Hi Lizzy, these terrines look beautiful AND delicious. My mom always love terrines but she never made one from scratch (she lives in Japan and she buys from somewhere). I’m going to cook this with her when she visits us this summer. She will so excited for sure. 😀 Thank you!
Brilliant! We don’t need the feedback from the party goers, I can virtually taste this yummy terrine right now 🙂 Well done!
Great recipe, I’m going to try it, we have lots of sun-dried tomatoes here. I found you at my friend cakeduchess and I’m following you from Trapani, Sicily. I have a sweet tooth so when I read that you’re a baker I came right over:) I grew up in the Bronx by the way so I love American food. Nigella is my favorite cook, she’s so charming, I love her chocolate cakes. My daughter can eat chocolate morning noon and night so I often make chocolate cakes or anything with chocolate.
The terrine looks just yummilicious!
I could listen to Nigella talk all day long. Seriously, if I were a guy, I’d want her to be my baby’s Momma – love that woman…LOL.
This recipe sounds like a winner and you really did it justice. Gorgeous!!
I have never seen or heard of these, glad to be introduced to them looks amazing!
Lizzy these terrines look amazing, really yummy, I want one, xxgloria
I love all these flavors, I’m sure it was a hit. (And I’d love to get some little springform pans like you have.)
I’ve never made a terrine before, but this recipe is totally inspirational.
-the constant hunger
This looks absolutely wonderful! Sad that you didn’t get to try it, but now you have a great excuse to make it again! Great submission.
Lizzy ….this looks absolutely something I can eat in one sitting. Love all the flavours.Sorry you didn’t get to sample it but it sure must have been good if it was all gone. Thanks for sharing. 🙂