Recipe by E.A.
Made this up today when I was trying to find a way to use up all the basil I have in my herb garden with the extra container of light sour cream in my fridge. Serve this dip with an assortment of fresh veggies like crisp celery, zucchini and carrot sticks.
- 2 cups light sour cream
- 2⁄3 cup fresh basil, remove stems
- 1 garlic clove, chopped
- 4 tablespoons parmesan cheese
- 1 tablespoon lemon juice
- salt and pepper