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READY IN 1¼ hrs

Pesto Herb Spread

Read Reviews (11)

"This is a yummy, creamy version of standard pesto that makes a great spread for get togethers. Tastes great with pita chips or sourdough bread! Sun dried tomatoes may be mixed in for a zesty tang. Add crunch by coating the finished spread with almonds." — veggigoddess

Ingredients Edit and Save

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Original recipe makes 2.5 cups Change Servings

2 (8 ounce) packages cream cheese
3 tablespoons pesto

2 tablespoons chopped fresh chives
3 tablespoons chopped fresh cilantro

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Directions

Place cream cheese and pesto in a food processor or blender. Blend until smooth. Mix in the chives and cilantro. Continue blending until smooth. Transfer to a mold lined with plastic wrap. Cover and chill in the refrigerator 1 hour, or until firm.

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PREP 15 mins
READY IN 1 hr 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 30, 2004

This is soooo good! It's a million times better than what you get in a store. I added some sun dried tomatoes to it and wow! I dipped anything from carrots, celery, crackers, & bread and it was fab. Why haven't more people tried it? Maybe they will now that there's a review. It was so easy by the way, there's no excuse not to make it.

—veggigoddess

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Most Helpful Critical Review

Jun 11, 2007

It was just okay, I wasn't super impressed with this dip. I made it for a party and it wss not a big hit.

—fozziesmom

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14 Ratings

Aug 28, 2004

Fantastic and very, very quick and easy. I used fresh parsley because I didn't have cilantro available and it was wonderful. I'll definitely make this again and again.

—LISAT5

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Jun 25, 2011

With basil so prolific in my garden, this was perfect to use the basil pesto I've already made with it. Since the pesto is already so flavorful and green I didn't bother with either the chives or the cilantro. Actually, I know I wouldn't have liked the cilantro in here anyway, as I find the flavors conflicting.

—naples34102

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Jan 15, 2007

Amazing and SIMPLE. I used a little more pesto (probably about 1.5 tablespoons more than the recipe called for) and it was delicious. Takes no time at all, and I also used the 1/3 less fat Philly cream cheese and still great. We used it as a vegetable dip and I used the rest on Triscuits. More people should try this!

—kimberlygrace

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Feb 18, 2005

Quick & easy. Although I did not like this, everyone else at the party loved it...even the picky kids. I think next time I'll skip the garlic. Thanks.

—AEMAZA

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Dec 07, 2004

Wow! Fantastic! This is very easy and very tasty. I need an appetizer for a potluck, and this is perfect.

—WEDAC

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Jun 10, 2010

This was better than I expected. I didn't even use the cilantro or chives(didn't have any). I used a homemade parsley pesto with toasted walnits and fresh grated asiago. A wondeful dip to use up garden parsley and random frozen nuts. Served this with garden veggie crackers and baby carrots. Will make this again for sure. My only suggestion would be to thin it out with a teeny bit of milk (I always do with cream cheese spreads)

—MI$$DREA

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Nutrition

Calories
90 kcal
4%

Carbohydrates
0.8 g
< 1%

Cholesterol
25 mg
8%

Fat
8.9 g
14%

Fiber
0.1 g
< 1%

Protein
2.1 g
4%

Sodium
84 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pesto Herb Spread

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 90
Calories from Fat: 80

% Daily Value *
Total Fat 8.9g 14 %
Saturated Fat 5.2g 26 %
Cholesterol 25mg 8 %
Sodium 84mg 3 %
Potassium 37mg 1 %
Total Carbohydrates 0.8g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 2.1g 4 %
** Sugars 0.1g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 4 %
Iron 4 %
** Thiamin < 1 %
Niacin 2 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.