Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Gather your baking dish, mixing bowl, and spatula.
- Combine the cream cheese and garlic powder in a mixing bowl, blending until smooth for 2-3 minutes.
- Fold in the shredded mozzarella and half of the green pesto into the cream cheese mixture until well combined.
- Spread the mixture evenly into your prepared baking dish. Smooth the top and dollop the remaining pesto on the surface.
- Slice the black olives in half and position them on top of the dip to resemble eyeballs.
- Transfer the dish to the oven and bake for about 20-25 minutes until bubbling and lightly golden.
- Allow the dip to cool for a minute, then serve warm with tortilla chips, baguette, or fresh vegetables.
Nutrition
Notes
This dip can be customized with spicy jalapeños or made dairy-free. Serve with a variety of dips for added texture and flavor.