Cheesy Pesto Fat Bombs

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4.50 from 136 votes

Cheesy Pesto Fat Bombs

5 minutes


  • 1 cup full fat cream cheese (240 g/ 8.5 oz)
  • 2 tablespoons basil pesto (240 g/ 8.5 oz)
  • 1/2 cup grated parmesan cheese (240 g/ 8.5 oz)
  • 10 olives (sliced
  • bell pepper
  • lettuce leaves
  • 30 parmesan cheese (240 g/ 8.5 oz)


  • Place all the ingredients in a bowl: cream cheese, parmesan, pesto and olives.
  • Mix using a spatula until well combined.
  • Slice the cucumber or other fresh vegetables you plan to serve it with.
  • Place the remaining dip in an airtight container and keep refrigerated for up to a week.
  • If you can't eat it within a week, halve the recipe.

Originally posted 2019-02-20 17:40:04.

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