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  • Pesto Cream Veggie Dip

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    2 posts, 2 voices, 756 views, started Oct 30, 2009

    Posted on Friday, October 30, 2009 by Denise Richardson

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      INGREDIENTS:
      1 (7 ounce) container prepared Pesto with Basil
      4 ounces cream cheese, softened
      1/2 cup sour cream
      2 tablespoons grated Parmesan cheese

      DIRECTIONS:
      Place pesto, cream cheese, sour cream and Parmesan
      cheese in food processor or blender; cover. Process
      until creamy and chill until ready to serve.

      Yield: 1 2/3 cups

      +1
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        • 0 votes vote up vote up

          Max0125 wrote Oct 30, 2009
        • Neicy,

          When are you going to come out with a cook book? I love, love, love your recipes!I am going to make this for the holidays. I plan on making the basil and a sun dried tomato pest version. Thnaks for the cooking inspiration!



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