Type: Appetizer, Dip
Prep Time: 10 min.
Cook Time: 20 min.
Ready in: 30 min.
Servings: 10


  1. Preheat the oven to 375°F.
  2. Spread cream cheese in bottom of shallow 1-quart baking dish.
  3. Spread 3 tablespoons pesto over cream cheese.
  4. Sprinkle with 1 cup Beemster.
  5. In a food processor, process cannellini beans with remaining pesto until smooth. Gently spread over cheese.
  6. Top with artichoke hearts, olives and roasted red pepper.
  7. Bake 15 minutes or until hot.
  8. Top with remaining Beemster and bake 5 minutes or until cheese is melted.
  9. Serve with sliced bread or crackers for dipping.


  • 1 (8 oz) package cream cheese, softened
  • 6 tbsp prepared basil pesto
  • 1½ cups shredded Beemster Vlaskaas
  • 1 (15.5 oz) can cannellini beans, rinsed and drained
  • ¼ cup chopped artichoke hearts
  • ¼ cup pitted and sliced Kalamata olives
  • ¼ cup chopped roasted red pepper

Cheeses Mentioned


Historically made once a year to celebrate the flax harvest. A review of historic recipes brought it back and we thought it was just too good to only make once a year!

Pairs with:

Session ale, mineral-y white wine. Apples, fresh figs, walnuts and artisan salami.