Sour Cream Pesto Dip with Prosciutto Dippers Recipes

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Hello, welcome to our recipe blog. Below you can get a guide on just how to make very yummy Sour Cream Pesto Dip with Prosciutto Dippers dishes. The production procedure is really easy, you simply need to follow the techniques that we have actually written on this page. The adhering to are the phases of exactly how to cook Sour Cream Pesto Dip with Prosciutto Dippers. Please follow the instructions well.
I’ve been loving this dip for years now! It all started when me and Nathan were still living with his family in Edinburgh and we discovered how amazingly delicious homemade pesto was and couldn’t stop making and eating it.

We pretty much put it on everything from pizzas, pastas and sandwiches ( try my Chicken Pesto Ciabatta ) to pretty much just licking it from the bowl. Yep we were a little obsessed!

Nathan’s mum came up with the idea of adding sour cream to make a creamy, tangy pesto dip to take along with her to a dinner party she was going to with friends and OMG it’s so delicious. I’m telling you, you need this in your life right now 🙂

If you don’t already know how to make pesto then it’s very very simple. All you do is put fresh basil, pine nuts, garlic, olive oil and a little salt and pepper in a bowl and blitz it all together with an immersion (hand held) blender until smooth. I usually add a squeeze of lemon but when making the sour cream pesto dip I leave it out since the sour cream is already quite tangy.

I really have to say don’t under any circumstances use shop bought pesto to make this dip. It won’t taste great and is much more expensive and totally not worth it. In fact just don’t buy shop bought pesto again, it’s really just blaaaa.
OK let’s talk about these Prosciutto Dippers…

for the sour cream pesto dip
  • 30 g basil leaves
  • 10 g pine nuts
  • 20 g Parmesan freshly grated
  • 1 clove garlic cut in half
  • 40 ml olive oil extra virgin
  • 100 g sour cream
  • pinch salt and pepper to season
  • for the Prosciutto dippers
  • 230 g puff pastry pre-rolled rectangle
  • 1 tbsp (heaped) Dijon mustard
  • 1 tbsp (heaped) Parmesan freshly grated
  • 100 g Prosciutto Crudo good quality
  • 1 egg beaten
  • pinch pepper to season
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  1. Preheat the oven to 180°C. Place the pre-rolled rectangle of puff pastry on a lined baking tray and brush with the mustard. Sprinkle over the Parmesan then make a layer of prosciutto so the pastry is mostly covered. Press down slightly so everything sticks together a little easier
  2. . Cut the pastry into 14 strips across the way then double them up making sure the Prosciutto sides are facing each other. You should now have 7 long prosciutto pastry sandwiches. Each dipper can be cut in half at this point if you want to serve more smaller portions.
  3. …………………………………

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