Recipe: Sour Cream Basil Pesto Dip

by Jackie Hershwitz

Sour Cream DipFriends are heading over and you'd like to offer them the tasty treat of chips, veggies and dip. Unfortunately, you don't have any dip in the house.

We've come to your rescue! For a five-minute solution, combine basil pesto, sour cream and lemon or lime juice. Is this a guilty or healthy treat? Surprise, it's both and versatile!

You can serve this delectable dip with baby carrots, bell pepper strips, celery straws, pita bread, pretzels, chips, potato wedges or bruschetta. You can even thin the dip and use it as a sauce for pasta.

Give this dip a whirl with your favorite veggie and find out for yourself!

Sour Cream Basil Pesto Dip

Prep time: 5 minutes | Total time: 5 minutes | Yield: 4 to 8 servings

Ingredients

• 2 bunches basil
• 1 teaspoon garlic
• 1/4 cup olive oil
• 1 teaspoon salt
• 1 cup sour cream
• 2 teaspoons fresh lemon or lime juice
• 2 teaspoons toasted pine nuts (optional)

Directions

Combine the basil and garlic in a food processor and process to a fine pur&eaute;e. With the food processor running, add the oil in a thin, steady stream.

Stir in salt, cover and chill for 2 to 4 hours. Stir in the sour cream, lemon or lime juice and toasted pine nuts, if you chose to add them in. When the dip is chilled, break it out for you and your gets to enjoy!

Cook's Note

What's that I hear? You want "insta-dip"? You can get pretty close by buying a batch of fresh basil pesto from the store, stir in the sour cream (you can use regular, light or non-fat), and lemon or lime juice. Top with pine nuts or stir in 3 tablespoons parmesan cheese and serve. That's pretty fast minus the trip to the store!

On that note, this dip has a tendency to disappear quickly, so you might want to have the ingredients on hand, just in case.