creamy pesto dip.

For me, summer=lots of basil, especially when you subscribe to a Community-Supported Agriculture program that provides you with fresh produce each week.  I really love pesto, especially on pasta and fresh tomatoes (also from the CSA!), but there’s only so much of those two things a girl can eat.  Anyways, after eating a lackluster lunch today (cottage cheese and an nutrition bar-oops), I really needed an afternoon snack, and this is what I came up with.

Creamy Pesto Dip


I would . . .

You could . . .

2 cups loosely packed fresh basil


¼ cup walnuts

¼ cup pine nuts

1 teaspoon fresh lemon juice

1 teaspoon bottled lemon juice

1 clove garlic, minced

1 teaspoon bottled minced garlic

2 tablespoons olive oil


Pinch of salt


8 ounces 1/3-less-fat cream cheese

8 ounces any sort of cream cheese

½ cup reduced fat sour cream

½ cup any sort of sour cream


Coarsely chop basil and walnuts in food processor.  Add lemon juice, garlic, olive oil, and salt.  Puree in processor until smooth (because there is very little liquid at this point, “smooth” is a relative term).  Add sour cream and cream cheese.  Process until smooth.  Transfer to serving dish.

To make a decorative pattern like the star in the picture, place a clean cookie cutter on the dip.  Sprinkle paprika (or another spice) inside the cookie cutter, remove, and voila!


1 1/2 cups of dip

Recipe Extras 

Sex It Up By:



chopped green onions, fresh grated parmesan cheese

Calling it

Crudités with Garlicky Cream of Basil Dip  

Cooking Tip:

Mincing fresh garlic by hand can leave your hands a bit smelly.  Afterwards, try rubbing your hands on stainless steel to remove the odor (but it has to be real stainless steel to work).


One Response

  1. […] Preheat oven to 350 degrees.  Cut each tortilla into 8 triangles by cutting the tortilla in half, halving the halves, and halving the quarters.  Arrange tortillas on two baking sheets covered with cooking spray.  Sprinkle tortillas with salt, cumin, and chili powder to taste.  Bake for approximately 17 minutes until the chips begin to curl away from the baking sheet.  Serve with a dip of your choice (may I suggest Creamy Basil Pesto Dip?) […]

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