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1/1 Photo of Basil Parmesan Dip (Cooking Light)
This addictive dip is from the July '09 Cooking Light issue. I served this for dipping with pita chips and also with bread cubes. It makes a WONDERFUL sandwich spread - we put it on a turkey sandwich. The original recipe didn't call for the olive oil; I decided to add it since it only adds about 1 fat gram per 2 tablespoon serving. So you can certainly leave it out if you're watching fat grams.
Units: US | Metric
Serving Size: 1 (41 g)
Servings Per Recipe: 8