Layered 4th of July Dip

 Layered 4th of July Dip


16 oz. container  of softened or whipped cream cheese

1 cup sour cream

1 1/2  cups crumbled feta cheese divided

2 tbsp. Lemon juice

3/4 cup  basil pesto

6 oz. of chopped kalamata olives

1 16 oz. jar of roasted red bell peppers drained and chopped

2 cups fresh bocconcini sized mozzarella balls cut in half


Combine cream cheese, feta cheese (reserve 1 tbsp), sour cream and lemon juice in a large bowl. You can use a hand mixer or standing mixer.  Mix until smooth and creamy.

Spread one half of the cheese mixture into the bottom of a 9x13 pan.

Spread all of the basil pesto evenly over the cheese mixture. 

Top pesto layer with the remaining cheese. Spread evenly to cover pesto.

Spread the chopped kalamata olives over the top of the dip into the upper left hand corner to make a square representing the stars.

Arrange the drained chopped roasted bell peppers and sliced mozzarella balls on the dip into long rows alternating bell pepper rows and mozzarella balls. Make about 4 rows.

Sprinkle the remaining 1 tbsp of feta cheese over the kalamata olives. Keep refrigerated until serving. Serve with veggie or pita chips.



Comments

  1. AnonymousJuly 4, 2023 at 11:59 AM

    Great 4th of July recipe!! My kids would devour this, especially those mozzarella balls!

    ReplyDelete

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