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  1. Whipped Feta Dip with Carrot Pesto

Whipped Feta Dip with Carrot Pesto

00:34:00 24 servings, 2 Tbsp. (30 mL) each
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24 servings, 2 Tbsp. (30 mL) each

Transform a bag of baby carrots into this delicious layered dip. Start with a layer of creamy feta and PHILLY Cream Cheese, then top with a delicious carrot pesto. It's sure to be a hit at your next get-together with family or friends.

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What You Need

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Make It

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  • Cook carrots in boiling water in large saucepan on medium heat 12 to 14 min. or until tender; drain. Cool.
  • Mix cream cheese and feta until blended; spread onto bottom of pie plate. Process carrots and remaining ingredients in food processor until smooth.
  • Spoon over cream cheese mixture.

Special Extra

Garnish with chopped fresh parsley before serving.

Serving Suggestion

Serve with your favourite cut-up fresh vegetables, such as red, yellow and green pepper strips; sliced cucumbers; and/or celery sticks.

Make Ahead

The carrot pesto can be prepared ahead of time. Refrigerate up to 2 days before using as directed. For added convenience, the complete dip recipe can be refrigerated up to 24 hours before serving.


  • 24 servings, 2 Tbsp. (30 mL) each

Nutritional Information

Serving Size 24 servings, 2 Tbsp. (30 mL) each
Calories 60
% Daily Value
Total fat 4.5g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 170mg
Carbohydrate 3g
Dietary fibre 0g
Sugars 1g
Protein 3g
Vitamin A 25 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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