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Tricolour Spinach Sun Dried Tomatoes Pesto Dip

Antara Navin
90 minutes
Prep Time
0 minutes
Cook Time
12 People
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ABOUT Tricolour Spinach Sun Dried Tomatoes Pesto Dip RECIPE

This layered Spinach Parmesan Sun Dried Tomatoes Cream Cheese Pesto Dip is an easy yet impressive appetizer that can be prepared in minutes. Most noteworthy, there is no cooking and it can be prepared in advance. Just keep it refrigerated until ready to use.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Fusion
  • Blending
  • Chilling
  • Appetizers

Ingredients Serving: 12

  1. For the orange layer :
  2. 1/3 cup sun dried tomatoes
  3. 2 tbsp walnuts
  4. 2 tbsps olive oil
  5. 1 ripe tomatoes roughly chopped
  6. 1 tsp crushed red pepper
  7. 3 ounces softened cream cheese
  8. salt as per taste
  9. For the white layer:
  10. 4 ounces softened cream cheese
  11. 1/4 cup grated Parmesan cheese
  12. For the green layer:
  13. 8 ounces baby spinach leaves
  14. 3/4 cup roasted almonds
  15. 2 garlic cloves, smashed, peeled and finely chopped or grated
  16. 1/2 cups finely grated Parmesan cheese
  17. 2 tbsp lemon juice
  18. 4 jalapenos( adjust as per your taste, I like a bit spicy)
  19. salt as per taste
  20. 1/2 tsp cayenne (adjust as per taste)
  21. 1/2 cup olive oil


  1. Line a 3 cup bowl or mold with plastic wrap. Keep it aside.
  2. To make the orange layer, grind together sun dried tomatoes, walnuts,tomatoes,crushed red pepper and the cream cheese. Add olive oil through the feed tube and process until the mixture is thoroughly combined. Add salt to taste if desired.
  3. Spread the pesto mixture into the bottom of the mold and let it cool in the refrigerator for atleast 30 minutes.
  4. To make the white layer, combine parmesan cheese and cream cheese in a medium size bowl. Whisk by spoon till the ingredients blend together and form a smooth creamy mixture.
  5. Spread the white layer on top of the orange layer and chill for atleast 30 minutes.
  6. To make green layer, wash and clean the spinach leaves with water. Coarsely grind the lemon juice, half of spinach leaves, roasted almonds, jalapenos and garlic in a mixer or food processor for 2-3 minutes, with little water. Add the parmesan cheese and pulse the mixer again. Scrape the sides in between, add olive oil through the feed tube and grind the mixture into a smooth, creamy paste.
  7. Spread the green layer on top of the white layer in the mold.
  8. Cover the mold with plastic wrap and chill for atleast 2 hours.
  9. To serve, invert the mold onto a plate and remove the plastic wrap. Serve with vegetables, crackers and chips.

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Shiva Pande
Shiva Pande   Oct-28-2016

Nice, looks damn interesting

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