Basil Parmesan Dip (Cooking Light) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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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. 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 |
1 tablespoon extra virgin olive oil |
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.
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