Green Dip With Spooky Chips |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Keep this recipe on hand for spring and summer; just change its name to Creamy Pesto Dip, and serve it with chips or fried chicken tenders. Ingredients:
3 tablespoons pine nuts |
3 (1-oz.) packages fresh basil (about 3 cups) |
1 (16-oz.) container sour cream |
3/4 cup grated parmesan cheese |
1 garlic clove, chopped |
2 tablespoons fresh lemon juice |
1 teaspoon sugar |
1/4 teaspoon salt |
garnish: shredded fresh basil |
spooky chips |
Directions:
1. Heat pine nuts in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until toasted. Cool 15 minutes.
2. Process pine nuts, basil, and next 6 ingredients in a food processor until smooth, stopping to scrape down sides. Transfer to a serving bowl. Cover and chill 1 hour. Store in refrigerator up to 2 days. Garnish, if desired. Serve with Spooky Chips.
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