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Jillieís Pesto Cheese Dip

  • Yield: 1 cup


  • 2 tablespoons lightly toasted walnut pieces
  • 1 cup cleaned basil leaves, tightly packed
  • 1 teaspoon minced garlic
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • 8 ounces cream cheese
  • 1/4 cup Basil Pesto
  • Crackers, bagel chips, or tortilla chips


  • Combine all the ingredients for the Basil Pesto in a blender and process on high speed until smooth, 1 to 2 minutes.
  • Pour into an airtight container and refrigerate until ready to use, up to 3 days.
  • PESTO CHEESE DIP: Place the cream cheese on a decorative microwave-proof plate, and microwave it, uncovered, on high until it begins to melt slightly, about 15 seconds.
  • Using oven mitts or pot holders, remove the cream cheese from the microwave and spoon the Basil Pesto evenly over it.
  • Return plate to the microwave and cook, uncovered, on high until the pesto is just warm but still thick, 5 to 10 seconds.
  • Remove the dip from the microwave and serve with crackers or chips of your choice.
  • Yield: 6 to 10 servings