Spring Pesto Dip

spring pesto dip with veggies
Photo: Lennart Weibull
Prep Time:
5 mins
Total Time:
5 mins
Makes 1 1/4 cups

A versatile, creamy pesto dip works wonderfully as the centerpiece on a plate full of crisp, seasonal vegetables. It takes only a few minutes to make and can also be a beautiful spread on sandwiches, such as a BLT with crisp bacon and juicy tomatoes.


  • ½ cup sour cream

  • cup mayonnaise

  • ½ cup Pesto

  • Kosher salt and freshly ground pepper

  • Crudites, such as blanched green beans, sugar snap peas, fennel, cucumbers, and radishes, to serve


  1. Combine sour cream, mayonnaise, and pesto in a small bowl; season with kosher salt and freshly ground pepper. Serve with blanched green beans, sugar snap peas, and other crisp crudites, such as thinly sliced raw fennel, cucumbers, and radishes. Dip can be refrigerated in an airtight container up to 3 days.

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