A bulk-friendly, sauce-and-condiment style dip blending pesto, zucchini hummus, and a cheeky martini finish; perfect for servers at a cafe or c-store program.
Prep 20 min · Total 20 min · Serves 40 · Beginner
Ingredients
- 2 packets Knorr Creamy Pesto Pasta Sauces 1.2 Oz Packet (Adds a smooth pesto base (use as-is or whisk with 1 Tbsp hot water per packet to loosen))
- 1.5 cups Esti Roasted Zucchini Hummus (Main creamy body and roasted veggie flavor)
- 2 cloves Puree of Roasted Garlic (Optional for extra depth (or substitute 1/2 tsp garlic powder))
- 8 oz Cream cheese, softened (Provide extra creaminess and helps with dipping stability)
- 2 tablespoons Dirty Martini Sauce Mix (Adds tangy, briny note with a hint of spice; mix into dip or drizzle as finish)
- 1 cup Sour cream or Greek yogurt (To reach dip consistency (use Greek yogurt for higher protein))
- 1 tablespoon Lemon juice (Brightens the finish)
- 1 teaspoon Salt (To taste; adjust after combining)
- ¼ teaspoon Black pepper (Freshly ground)
Instructions
- In a large bowl, whisk Knorr Creamy Pesto Pasta Sauces 1.2 Oz Packet with 1/4 cup hot water until smooth; set aside.
- Stir in Esti Roasted Zucchini Hummus, cream cheese, sour cream, and lemon juice until fully combined.
- Add garlic puree (or powder), salt, and pepper; fold until smooth and creamy.
- Beat in Dirty Martini Sauce Mix to taste for brightness and a subtle tang; adjust seasoning.
- If too thick, thin with a touch of water or milk to desired dip consistency.
- Chill 15–20 minutes for best flavor; serve with crostini, veggie sticks, or pita wedges.
Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
