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.

• Ready In: 5 mins
• Serves: 8
• Yields: 1 cup

Ingredients

• 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

• optional

• 1  tablespoon extra virgin olive oil

• optional

•  extra basil (to garnish)

Directions

1. Place all ingredients in food processor or blender and process until smooth.
2. Serve with pita chips, bagel crisps, or bread cubes. Or use instead of mayonnaise on a turkey sandwich.