Creamy Basil Dip

Tonight’s post is going to be a short one, mostly because I spent the night writing up my next magazine column, and I am all written out.

Also, I was sick in bed today with a cold, so I don’t have much energy for writing, but I wanted to share this amazing recipe with you while there’s still fresh basil in the grocery stores. My family loves dill dip, but I can’t stand dill (shocking, right?) so I decided to make a dip out of my favorite herb instead. Enter creamy basil dip. Remember how I love basil? Well this is like pesto on steroids. Delicious. Dip your veggies in this, spread it on a cracker, or use it as a salad dressing. Either way, you can’t go wrong.

Creamy Basil Dip:

Ingredients:

1 cup mayonnaise

1/2 cup (packed) basil leaves

1-2 cloves garlic

juice of half a lemon

1 teaspoon salt

pinch black pepper

optional 1- 1 1/2 Tablespoons sugar or sweetener.

instructions:

Combine all ingredients in a food processor and blend until creamy.

To use as salad dressing, thin slightly with water and toss with your lettuce.

Enjoy!

Did you enter my fabulous giveaway yet? If not, make sure to do so soon! It’s ending shortly. Thanks for stopping by and enjoy the recipe. -Miriam

Comments

  1. says

    I’m all in favor of fresh basil in grocery stores, but just wanted to add a tip that they sell frozen chopped basil in 1-tsp cubes. I LOVE this stuff because I like using herbs but not enough to keep them from wilting in my fridge. So I have cubes of parsley, dill, basil, and cilantro in my freezer and they are soooo convenient!

  2. says

    This is ah-mazing. This dip can totally double as a sauce (like in a panini or something). There are so many possibilities! My boyfriend would love this.

  3. dvora says

    you can use 24 frozen basil cubes instead of the fresh in this recipe and it is really good! people ask me where I bought this dip when I serve it.

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