Ingredients Weight Measure
Heavy whipping cream 1 cup
Butter, at room temp 4 oz.
Cream cheese, at room temp 1-1/2 lbs.
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 8-qt mixer, combine the butter, cream cheese, pesto and roasted garlic; blend together with a flat paddle until creamed together.
  3. Add the remaining ingredients to the mix and blend in well with flat paddle on a low speed. Make sure you stop the paddle and scrape down the bowl a few times.
  4. Remove the bowl from the mixer; gently fold in the whipped cream to the mixture.
  5. Either portion into single 4-oz. portions or place in a large tub for serving. Place in refrigerator for at least 4 hours before serving.


Use to dip bread sticks or pizza crusts.