You’ll love this Sour Cream Pesto Dip with Prosciutto Dippers. Fresh homemade pesto is folded into sour cream and served with crisp mustard, Parmesan and prosciutto pastry twists—perfect for parties.
I’ve made this dip for years. It started when Nathan and I were living with his family in Edinburgh and discovered how irresistible fresh pesto is. We added it to pizzas, pasta, sandwiches and, truthfully, often just licked it straight from the bowl. We were a little obsessed.
Nathan’s mum suggested stirring sour cream into the pesto to create a creamy, tangy dip to take to a dinner party. The result is seriously good—you need this in your life.
Making pesto is very simple: blitz fresh basil, pine nuts, garlic, olive oil and a little salt and pepper with an immersion blender until smooth. I often add a squeeze of lemon to pesto, but for this recipe I skip it because the sour cream adds enough tang.
Don’t use shop-bought pesto for this dip. Store-bought jars are usually less fresh-tasting and more expensive—this is a recipe that really benefits from homemade pesto.
Now, about the Prosciutto Dippers…
They’re incredible and very easy to make—ideal for festive occasions or New Year’s parties. Use a pre-rolled rectangle of puff pastry and brush it with a heaped tablespoon of Dijon mustard. Sprinkle over grated Parmesan and cover with a layer of good-quality prosciutto. Press down slightly so the layers adhere.
Cut the pastry into 14 strips, then fold them so the prosciutto sides face each other, creating seven longer “sandwiches.” Twist each strip into a curly straw, brush with beaten egg, and bake for about 10–15 minutes until golden and crisp. If you prefer more bite-sized pieces, you can cut each strip in half before baking.
This Sour Cream Pesto Dip with Prosciutto Dippers is my idea of perfect party food.
If you try this recipe, please leave a comment to let me know how it turned out—I love hearing from readers.
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Sour Cream Pesto Dip with Prosciutto Dippers
By Emily
10
10
25
7 people
Ingredients
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
Instructions
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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 arrange a layer of prosciutto to mostly cover the pastry. Press down slightly so the layers stick together.
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Cut the pastry into 14 strips across the short side, then double them up so the prosciutto sides face each other. You should have seven long prosciutto “sandwiches.” If you prefer smaller dippers, cut each strip in half before twisting.
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Twist each strip into a curly straw and place them back on the baking sheet. Brush each dipper with beaten egg and bake for 10–15 minutes until golden and crispy.
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Meanwhile make the pesto. Place basil, Parmesan, garlic, pine nuts and olive oil in a bowl and blitz with an immersion (handheld) blender until completely smooth. Season with salt and pepper, stir in the sour cream, then transfer the dip to a serving bowl.
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Once the dippers are golden and crispy, remove them from the oven and let cool slightly before serving with the sour cream pesto dip.
Notes
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless stated otherwise.
- When using canned or jarred tomatoes, choose quality brands for best flavour.
- Vegetables are medium sized unless stated otherwise.
- All recipes are tested using a fan (convection) oven.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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