I made a dip with basil pesto covering cream cheese with grated parmesan cheese over it all.
Can I keep the dip (tightly covered) for 4 days without the pesto interacting with the cheese?
The pesto was purchased in a jar. It was not opened until yesterday when the dip was made. I only worry about the chemical reaction between the two and rancidity (sp). There was enough left over to use again.