Piped Pesto Party Dip

Ingredients

  • 1 container Buitoni Refrigerated Pesto with Basil
  • 4 ounces neufchatel cheese, at room temperature
  • 2 tablespoons Buitoni Shredded Parmesan Cheese
  • toasted pinenuts
  • assorted crackers

Heat skillet to medium. Add pinenuts to dry skillet. Toast until just browned.

Place pesto, neufchatel cheese and Parmesan cheese in food processor. Pulse until creamy. Place in pastry bag. Pipe onto crackers, top with toasted pinenuts.