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Recipe Detail Page
Basil Dip
Summer 2018
This uncomplicated dip is summer in a bowl. Serve it with grilled flatbreads or vegetables, or spread inside a pita sandwich. It comes together in seconds but should be chilled to firm it up before serving.
Makes 2 cups (500 mL)
1 pkg (250 g) cream cheese, softened
½ cup (125 mL) sour cream
2 tsp (10 mL) lemon juice
1 cup (250 mL) firmly packed basil leaves
2 tbsp (30 mL) chopped chives
1 shallot, roughly chopped
Salt and freshly ground black pepper to taste
2 tbsp (30 mL) toasted pine nuts
Extra basil leaves to garnish (optional)
1. Combine cream cheese, sour cream and lemon juice in a food processor; process until creamy and smooth. Add the basil, chives and shallot; pulse until basil is finely chopped. Season to taste with salt and pepper. Transfer to a small bowl, cover and chill until firmed, about 1 hour.
2. Top with pine nuts and extra basil leaves if using.
Makes 2 cups (500 mL)
