creamy pesto dip.
July 17, 2008

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).