Potatoes with Tomato Pesto Dip

Ingredients:

• 2 lbs Baby Potatoes
• 1 Jar Sacla Sun-Dried Tomato Pesto
• ½ Cup Sour Cream
• ¼ Cup Mayonnaise
• 1 tbsp Lemon Juice
• Fresh Chives, chopped
• Salt
• Black Pepper

Instructions:

1. Preheat the oven to 400°F.
2. Wash and dry the baby potatoes.
3. Toss the potatoes with a little olive oil, salt and black pepper.
4. Roast for 35–40 minutes until golden and tender.
5. In a bowl, combine the Sacla Sun-Dried Tomato Pesto, sour cream, mayonnaise and lemon juice.
6. Mix until smooth and season to taste.
7. Sprinkle with chopped chives.