Ingredients Weight Measure
Heavy whipping cream 1 cup
Butter, at room temperature 4 oz.
Cream cheese, at room temperature 1-1/2 lb.
Fully prepared pesto 1-1/2 cups
Roasted garlic cloves 1/4 cup
Shredded Parmesan 1 cup
TABASCO® brand Green JalapeƱo Pepper Sauce 1/2 cup
TABASCO® brand Original Red Sauce 2 Tbsp.
Salt 1 Tbsp.
Black pepper 1/2 Tsp.


  1. Whip the heavy cream in a steel bowl until it forms stiff peaks. Place in refrigerator until needed.
  2. In an 8-qt. mixer combine the butter, cream cheese, pesto and roasted garlic; blend together with flat paddle until creamed together.
  3. Make sure you stop the paddle and scrape down the bowl a few times.
  4. Add the remaining ingredients to the mix and blend in well with flat paddle on a low speed.
  5. Remove the bowl from the mixer; gently fold in the whipped cream to the mixture.
  6. Place in refrigerator for at least 4 hours before serving.
  7. Pour into single 4-oz. portions or place in a large tub for serving.

Yield: 2 quarts.

Use to dip bread sticks and pizza crusts.