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You will love this Sour Cream Pesto Dip with Prosciutto Dippers. Mouthwatering homemade pesto is swirled with sour cream and served with mustard, Parmesan and Prosciutto pastry twists. Get the party started!

I’ve been loving this dip for years now! It all started when me and Nathan were still living with his family in Edinburgh and we discovered how amazingly delicious homemade pesto was and couldn’t stop making and eating it.

We pretty much put it on everything from pizzas, pastas and sandwiches ( try my Chicken Pesto Ciabatta ) to pretty much just licking it from the bowl. Yep we were a little obsessed!

Nathan’s mum came up with the idea of adding sour cream to make a creamy, tangy pesto dip to take along with her to a dinner party she was going to with friends and OMG it’s so delicious. I’m telling you, you need this in your life right now 🙂

If you don’t already know how to make pesto then it’s very very simple. All you do is put fresh basil, pine nuts, garlic, olive oil and a little salt and pepper in a bowl and blitz it all together with an immersion (hand held) blender until smooth. I usually add a squeeze of lemon but when making the sour cream pesto dip I leave it out since the sour cream is already quite tangy.

I really have to say don’t under any circumstances use shop bought pesto to make this dip. It won’t taste great and is much more expensive and totally not worth it. In fact just don’t buy shop bought pesto again, it’s really just blaaaa.

OK let’s talk about these Prosciutto Dippers…

because they are to die for! I honestly can’t stress how easy these are to make and how perfect are they for any festive/New years parties you have coming up.

I used a rectangle of shop bought puff pastry and brushed it with a heaped tablespoon of Dijon mustard. I then sprinkled over some Parmesan and a layer of good quality Prosciutto Crudo. The pastry is then cut into 14 strips before being twisted into curly straws and then brushed with a beaten egg. They are then baked for around 10-15 minutes until golden, crispy and delicious.

This Sour Cream Pesto Dip with Prosciutto Dippers = my party food heaven 🙂

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Sour Cream Pesto Dip with Prosciutto Dippers

You will love this Sour Cream Pesto Dip with Prosciutto Dippers Recipe. Homemade pesto is swirled with sour cream and served with mustard, Parmesan and Prosciutto pastry twists.

Course appetizers

Cuisine Italian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 7 people

Calories 229kcal

Author Emily Kemp

Ingredients

for the sour cream pesto dip

• 30 g basil leaves
• 10 g pine nuts
• 20 g Parmesan freshly grated
• 1 clove garlic cut in half
• 40 ml olive oil extra virgin
• 100 g sour cream
• pinch salt and pepper to season

for the Prosciutto dippers

• 230 g puff pastry pre-rolled rectangle
• 1 tbsp (heaped) Dijon mustard
• 1 tbsp (heaped) Parmesan freshly grated
• 100 g Prosciutto Crudo good quality
• 1 egg beaten
• pinch pepper to season

Instructions

• Preheat the oven to 180°C. Place the pre-rolled rectangle of puff pastry on a lined baking tray and brush with the mustard. Sprinkle over the Parmesan then make a layer of prosciutto so the pastry is mostly covered. Press down slightly so everything sticks together a little easier
• . Cut the pastry into 14 strips across the way then double them up making sure the Prosciutto sides are facing each other. You should now have 7 long prosciutto pastry sandwiches. Each dipper can be cut in half at this point if you want to serve more smaller portions.
• Twist each dipper into curly straws and place back onto the baking sheet. Brush each dipper with egg then bake for 10-15 minutes until golden and crispy.
• Meanwhile make the pesto. Place the basil, parmesan, garlic, pine nuts and olive oil in a bowl and blitz together with an immersion (handheld) blender until completely smooth. Season with salt and pepper and add the sour cream, stir then transfer to serving bowl.
• Once the dippers are golden and crispy, remove from oven and let cool slightly before serving with the sour cream pesto dip.

Notes

Each dipper can be cut in half before being baked to serve more.

Nutrition

Calories: 229kcal

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise
• When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
• All vegetables are medium sized unless stated otherwise
• All recipes are tested and developed using a fan (convection) oven
• Find out more about how nutrition is calculated here
• Check out our must have Italian Pantry Staples here
• You can also find all our Essential Kitchen Tools for Italian Cooking here

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