Save This dish features a creamy blend of cream cheese, ricotta, basil pesto, and Parmesan tucked inside a golden, star-shaped puff pastry. The pastry's raised edges are baked until crisp, creating a delightful contrast of textures. It’s a flavorful and visually festive appetizer ideal for holiday parties or casual get-togethers. The dip is creamy and herbaceous, balanced by the buttery crunch of the pastry, making it simple to prepare and serve.
I first stumbled onto this star-shaped pesto dip at a friend's holiday party years ago, and I couldn't stop thinking about it. The combination of creamy pesto filling cradled in golden, flaky pastry felt like the perfect marriage of comfort and celebration. After a few tries in my own kitchen, I finally cracked the code and now it's my go-to whenever I need something that looks impressive but doesn't keep me stuck in the kitchen all evening.
The first time I made this for a New Year's gathering, I forgot to let the pastry cool completely before filling it. The dip turned a little runny from the warmth, but everyone was so charmed by the star shape that no one seemed to mind. Now I know better, and that patience while it cools makes all the difference between a good presentation and a great one.
Ingredients
- Cream cheese, softened: This is the backbone of the dip, giving it that smooth, spreadable texture. I always leave mine on the counter for about 30 minutes before mixing so it blends without lumps.
- Ricotta cheese: Lightens the whole thing up and adds a gentle, milky sweetness that balances the sharpness of the pesto. Fresh ricotta makes a noticeable difference if you can find it.
- Basil pesto: Whether you whip up a batch from scratch or grab a good jar from the store, this is where all the herbaceous, garlicky magic comes from. I tend to use homemade when I have fresh basil on hand, but a quality store-bought version works beautifully too.
- Garlic clove, finely minced: Just one clove adds a subtle bite without overwhelming the creamy base. Mince it as finely as you can so no one gets an unexpected punch of raw garlic.
- Grated Parmesan cheese: Adds a salty, nutty depth that ties the whole dip together. Freshly grated tastes brightest, but pre-grated will do in a pinch.
- Lemon juice: A tablespoon is all you need to brighten everything up and keep the richness in check. Freshly squeezed is always best.
- Puff pastry: The foundation of your edible serving dish. Thaw it gently in the fridge overnight if you remember, or leave it on the counter for about 30 minutes if you're in a rush.
- Egg, beaten: This wash gives the pastry that gorgeous golden sheen and helps any toppings stick. I usually beat it with a tiny splash of water to make it go further.
- Sesame seeds: Optional, but they add a lovely nutty crunch and a bit of visual interest to the edges. You could also skip them or swap in poppy seeds.
- Extra Parmesan cheese: Sprinkle this over the pastry before baking for little pockets of savory, toasted goodness.
Instructions
- Get Your Oven Ready:
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. This step is easy to forget, but starting with a hot oven means your pastry will puff up beautifully and get that deep golden color we're after.
- Shape the Star:
- On a lightly floured surface, roll out your puff pastry until it's about 3 mm thick. Use a large star-shaped cookie cutter, around 20 cm across, to cut out your star. If you don't have a cutter that size, trace a paper template and cut around it with a sharp knife. Place the star carefully on your prepared baking sheet.
- Build the Border:
- Take the leftover pastry scraps and cut them into strips about 1.5 cm wide. Lay these strips around the edges of the star to create a raised border that will hold your dip. Press gently where the strips meet the base so they stick together. This little wall is what keeps everything contained and gives you those crispy edges for scooping.
- The Golden Touch:
- Brush the pastry edges with your beaten egg, making sure to get into all the points of the star. Sprinkle sesame seeds and a bit of extra Parmesan over the top if you like. The egg wash is what gives you that glossy, bakery-quality finish.
- Bake Until Golden:
- Slide the baking sheet into your preheated oven and bake for 10 to 12 minutes. You'll know it's done when the pastry is puffed up, golden brown, and smells absolutely irresistible. Let it cool completely on a wire rack. This cooling step is crucial, trust me.
- Mix the Dip:
- While the pastry cools, grab a bowl and combine your softened cream cheese, ricotta, pesto, minced garlic, Parmesan, lemon juice, salt, and pepper. Mix until everything is smooth and creamy. Taste and adjust the seasoning. Sometimes I add an extra squeeze of lemon or a pinch more salt depending on how salty my pesto is.
- Fill and Serve:
- Once your pastry base is completely cool, carefully transfer it to a serving platter. Spoon the pesto dip into the center of the star and spread it evenly within the border. The contrast between the vibrant green dip and the golden pastry is just beautiful. Serve immediately and watch your guests break off pieces of the crispy edge to scoop up the creamy filling.
Save This dip showed up at my sister's baby shower last spring, and it became the centerpiece of the table. Everyone kept circling back for more, and by the end of the afternoon, all that was left was a faint smudge of pesto on the platter. It's one of those recipes that turns a simple gathering into something people remember, and I love that it does that without requiring any fancy skills or hard-to-find ingredients.
Keeping It Fresh
You can make the pesto dip a day ahead and keep it covered in the fridge. Just let it come to room temperature for about 15 minutes before spooning it into the pastry shell. The pastry itself is best baked the day you plan to serve it, but if you need to get ahead, bake it in the morning and keep it loosely covered at room temperature. It'll stay crisp for several hours as long as you don't fill it too early.
When You're Missing Something
If you don't have ricotta, you can use all cream cheese or swap in some sour cream for a tangier finish. No star-shaped cutter? Cut the pastry into a large circle or rectangle and build your border that way. It won't have the festive shape, but it'll taste just as good. And if pesto isn't your thing, try swapping it for sun-dried tomato spread or even a roasted red pepper puree. The technique stays the same, and you end up with something entirely your own.
Serving Ideas That Clicked
This pairs beautifully with a crisp white wine like Pinot Grigio or Sauvignon Blanc. I've also served it alongside a simple green salad and some marinated olives for a light lunch that feels special. If you're putting together a bigger spread, it sits perfectly next to a charcuterie board or a platter of roasted vegetables.
- For a little extra flair, scatter some fresh basil leaves over the top just before serving.
- If you want a bit of sweetness, add a handful of finely chopped sun-dried tomatoes to the dip.
- Leftover dip (if you're lucky enough to have any) makes a fantastic spread for sandwiches or a topping for grilled chicken the next day.
Save This star-shaped dip has become my answer to last-minute gatherings and planned celebrations alike. It's one of those recipes that makes you look like you've got it all together, even if you're still in your apron five minutes before guests arrive.
