Spread about 1/4 cup of basil pesto on top a brick of cream cheese. Light cream cheese works great too.

Bake at 350 degrees for about 20 mins until the cheese is warm through and the basil pesto is bubbly.

Pour ½ cup quartered cherry tomatoes over top when you pull it out of the over. Some will fall to the side and slightly cook in the pesto and some will stay on top, they add great color and a burst of flavor.

Cook the dip in the same dish that it will be served in so all the pesto pools around the cream cheese.