Food & Cooking Recipes Appetizers Spring Pesto Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 25, 2019 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 5 mins Total Time: 5 mins Yield: 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. Ingredients ½ cup sour cream ⅓ 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 Directions 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. Rate it Print