Pesto Cream Cheese Xmas Tree Dip

Fresh pesto, blitzed into cream cheese and studded with crispy pieces of pepperoni?

30 minutes prep

30 minutes cook

Serves 8

Hugh Woodward
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Ingredients

  • 150gbasil
  • 100gparmesan, grated
  • 80gpine nuts, toasted
  • 130mlolive oil
  • 600gcream cheese
  • 1 tbspflaked sea salt
  • 2 packspepperoni

If that doesn't necessarily scream Christmas, don't fret - it's in the shape of a Christmas tree! The most delicious and festive thing you can have on a seasonal sharing platter, this goes great with crusty bread or anything else you can spread dips on.

Method

  • Preheat the oven to 180°C.
  • Place the basil, parm, pine nuts and olive oil in a food processor and blend until you have a pesto.
  • Add the cream cheese and carry on blending to make a smooth bright green dip. Add the flaked sea salt and check the seasoning.
  • Spread the pepperoni on two baking sheets and bake until crispy.
  • Fashion the cream cheese into a cone shape, dotting it with with the pepperoni pieces.
  • Serve with crusty bread,

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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