This Sour Cream Pesto Dip with Prosciutto Dippers is a crowd-pleaser. Bright homemade pesto is folded into sour cream, and served alongside mustard, Parmesan and prosciutto puff pastry twists — perfect for parties.
I’ve loved this dip for years. It began when Nathan and I were living with his family in Edinburgh and discovered how addictive homemade pesto can be. We used it on pizzas, pastas and sandwiches — and often found ourselves eating it straight from the bowl.
Nathan’s mum suggested stirring sour cream into the pesto to make a creamy, tangy dip for a dinner party. It was an instant hit — rich, fresh and easy to make. If you enjoy pesto, this dip is a must-try.
Making pesto is simple: blitz fresh basil leaves, pine nuts, garlic, Parmesan, olive oil and a pinch of salt and pepper until smooth. I often add a squeeze of lemon when making pesto for other dishes, but skip it here because the sour cream already adds a pleasant tang.
Use fresh homemade pesto for this recipe — store-bought jars won’t give you the same bright flavour and can be more expensive. Fresh pesto makes a big difference.
Now for the Prosciutto Dippers — they’re delicious and surprisingly easy to prepare. Using a pre-rolled rectangle of puff pastry, brush on a heaped tablespoon of Dijon mustard, sprinkle with freshly grated Parmesan, then layer with good-quality Prosciutto Crudo. Cut the pastry into strips, fold or sandwich the prosciutto so it’s mostly enclosed, twist each strip into a spiral and brush with beaten egg. Bake for 10–15 minutes until golden, crisp and irresistible.
These dippers are ideal for holiday gatherings, New Year’s parties or any time you want an easy, impressive appetizer. The contrast of the warm, flaky pastry with salty prosciutto and the cool, tangy pesto dip is fantastic.
This Sour Cream Pesto Dip with Prosciutto Dippers is my go-to party food — simple to make and always a hit.
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Sour Cream Pesto Dip with Prosciutto Dippers
By Emily
10 mins
10 mins
25 mins
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
- Preheat the oven to 180°C. Place the pre-rolled rectangle of puff pastry on a lined baking tray and brush with Dijon mustard. Sprinkle over the Parmesan, then layer the prosciutto so most of the pastry is covered. Press down lightly so the layers stick.
- Cut the pastry across into 14 strips. Double them up with the prosciutto sides facing each other to make seven long sandwiches. If you prefer smaller pieces, cut each sandwich in half before twisting.
- Twist each strip into a spiral and place back on the baking sheet. Brush with beaten egg and bake for 10–15 minutes until golden and crisp.
- While the dippers bake, make the pesto. Place basil, Parmesan, garlic, pine nuts and olive oil in a bowl and blitz with an immersion blender until smooth. Season with salt and pepper, then stir in the sour cream. Transfer the dip to a serving bowl.
- When the dippers are golden and crispy, remove them from the oven and let them cool slightly. Serve warm 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 I prefer certain brands for best flavour.
- Vegetables are assumed medium unless specified.
- All recipes are tested using a fan (convection) oven.
Nutrition
Nutrition information is automatically calculated and should be treated as an approximation.
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