Prep 5 mins
Cook 0 mins
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.
- 1 cup lightly packed fresh basil leaf (don't use dried)
- 3⁄4 cup grated parmesan cheese or 3⁄4 cup romano cheese
- 3⁄4 cup reduced-fat sour cream
- 2 teaspoons fresh lemon juice
- 1 garlic clove, minced
- 1⁄4 teaspoon pepper
- 1 tablespoon extra virgin olive oil
- extra basil (to garnish)
- Place all ingredients in food processor or blender and process until smooth.
- Serve with pita chips, bagel crisps, or bread cubes. Or use instead of mayonnaise on a turkey sandwich.
This was a big hit at my family's reunion. Very easy and tasty.
This was a predicted addictive. It was a bit tart, but I love tart salty garlic so it was impossible for me to put down. I hate it on triscuts! Mmmmm! Thanks for posting! [Made for Holiday Tag October 2009]
This was a big hit when I served it. Mine turned out a bit too garlicy for my taste, but perhaps my clove was larger. I added some softened cream cheese to balance the garlic and it was delightful! Served with fresh vegetables and pita chips.