Best Pesto Yogurt Pretzel Dip Recipes
3-INGREDIENT PESTO YOGURT DIP
When you're looking for an easy appetizer or snack this 3-Ingredient Pesto Yogurt Dip does the trick! 55 calories and 1 Weight Watchers Freestyle SP
Provided by Dara Michalski | Cookin' Canuck
Categories Appetizers Appetizers For Entertaining
Time 5m
Number Of Ingredients 3
Steps:
- In a bowl, stir together the yogurt, pesto and salt.
- Serve with raw vegetables, crackers and/or pita chips.
Nutrition Facts : ServingSize 2 Tablespoons, Calories 54.9 kcal, Carbohydrate 2.1 g, Protein 3.1 g, Fat 3.7 g, SaturatedFat 0.6 g, Cholesterol 2.9 mg, Sodium 145.8 mg, Fiber 0.5 g, Sugar 0.7 g
PESTO PRETZELS
Provided by Food Network
Number Of Ingredients 0
Steps:
- Spread about 2 1/2 tablespoons softened cream cheese across the middle of the dough; fold the bottom third of the dough over. Spread another 2 1/2 tablespoons cream cheese and 2 tablespoons pesto over the folded part, then fold the top third of the dough over the filling. Roll out again, cut into strips and twist into pretzels. Brush with beaten egg and sprinkle with coarse sea salt and dried basil; bake.
YOGURT PESTO DIP
Steps:
- Add the yogurt and pesto to a medium bowl and stir until fully combined. Add salt and pepper to taste.
Nutrition Facts : Calories 87, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 7 milligrams, Sodium 239 milligrams, Carbohydrate 4 grams, Protein 5 grams, Sugar 3 grams
PESTO PRETZELS
Provided by Guy Fieri
Time 2h15m
Yield 28 small pretzels
Number Of Ingredients 9
Steps:
- Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.
- In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.
- On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Spread 2 1/2 tablespoons cream cheese across the middle of the dough; fold the bottom third of the dough over the cheese, then spread another 2 1/2 tablespoons cream cheese and 2 tablespoons pesto over the folded part. Fold the top third of the dough over the pesto. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips.
- One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle.
- Repeat with the remaining 3 pieces of dough and the remaining cream cheese and pesto, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.
- Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with coarse sea salt and dried basil. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.
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