# What You Need:
→ Pesto Dip
01 - 7 oz cream cheese, softened
02 - 3.5 oz ricotta cheese
03 - 2.8 oz basil pesto (store-bought or homemade)
04 - 1 garlic clove, finely minced
05 - 0.7 oz grated Parmesan cheese
06 - 1 tbsp lemon juice
07 - Salt and black pepper, to taste
→ Star Shape & Cracker Edges
08 - 1 sheet puff pastry (approx. 9 oz), thawed
09 - 1 egg, beaten (for egg wash)
10 - 1 tbsp sesame seeds (optional, for garnish)
11 - Extra Parmesan cheese, for sprinkling
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll out the puff pastry to approximately 1/8 inch thickness. Using a large star-shaped cookie cutter about 8 inches wide, cut out a star shape and place it on the prepared baking sheet.
03 - Cut remaining pastry into strips about 1/2 inch wide. Arrange these strips around the star edges to create a raised border and gently press to seal.
04 - Brush the pastry edges with beaten egg. Sprinkle with sesame seeds and additional Parmesan cheese if desired.
05 - Bake for 10 to 12 minutes or until golden brown and crisp. Remove from oven and allow to cool completely on a wire rack.
06 - In a mixing bowl, blend cream cheese, ricotta, basil pesto, minced garlic, Parmesan, lemon juice, salt, and black pepper until smooth and creamy.
07 - Transfer cooled pastry base onto a serving platter. Spoon the pesto mixture into the star center, spreading evenly within the raised border. Serve immediately, using the crispy pastry edges as dippers.
