This original Tarla Dalal recipe can be viewed for free

3-Layered Cold Dip

by Tarla Dalal

Other Related Recipes

3-Layered Cold Dip
Achaari Dip
Avocado Dip (Jain Recipe)
Baked Beans Dip
Barbeque Dip ( Microwave Recipe)
Broccoli and Mushroom Dip
Cheese Fondue ( Chips and Dips Recipe)
Chilli Bean Dip
Chilli Dip
Chunky Vegetable Dip ( Kebabs and Tikkis Recipes)
Corn Chips with Salsa and Avacado Dip
Corn Dip
Corn Dip With Toasted Triangles ( Finger Foods For Kids )
Cream Cheese ( Chips and Dips Recipe)
Creamy Cucumber Dip ( Finger Foods For Kids )
Dill Khakhras With Achaari Dip (100 Calorie Snacks)
Fried Bean Curd With Hot And Sweet Dip
Hot And Sweet Dip
Hummus Dip ( Finger Foods For Kids )
Indian Corn Dip
Khyaar Bi Leban (Cucumber and Yogurt Dip)
Mint Dip
Nacho Chips with Cheesy Carrot Dip
Olive Cream Cheese Dip
Parsley Yoghurt Dip
Quick Cheese Dip
Roasted Bell Pepper Dip
Salsa Dip (Party Cooking)
Spinach and Tofu Dip
Suva Paneer Dip ( Calcium Rich Recipe )
Sweet And Sour Dip
Tahini Dip
Toast With Spinach Dip ( Healthy Starter Recipe )
Toasts With Pineapple Dip ( Healthy Starter Recipe )
Tomato Bread Sticks With Veg Cream Cheese Dip ( Tiffin Treats For Kids )
Yoghurt Dip

5/5 stars 100% LIKED IT

1 REVIEW ALL GOOD

Added to 72 cookbooks
This recipe has been viewed 15188 times

This attractive and innovative dip comprises three sauces layered one above the other in a bowl: pesto sauce loaded with basil, the famous Italian herb; milky cream cheese sauce with a dash of herbs; and sun-dried tomato sauce.

Add your private note

Preparation Time: 10 minutes
Cooking Time: 0 minutes

Show me for servings

Ingredients

1/2 cup cream cheese
1/2 cup Sun-Dried Tomatoes

For the pesto layer
1/4 cup chopped pinenuts (chilgoza) or chopped walnuts (akhrot)
2 cups fresh basil leaves, loosely packed
2 tbsp olive oil
1 tsp chopped garlic (lehsun)
salt to taste

For serving
Vegetable Crudités
Potato Fries

Method

For the pesto layer

Lightly roast the pine nuts. Cool completely.
Combine all the ingredients in a mixer and blend into a smooth paste. Keep aside.

How to proceed

Soak the sun-dried tomatoes in a little warm water for about 5 minutes and blend to a fine paste.
Put the cream cheese, pesto and sun-dried tomato paste in different layers in a bowl.
Keep refrigerated for at least an hour. Served chilled with hot potato fries or vegetable crudités.

RECIPE SOURCE : Chips and Dips