Green Dip With Spooky Chips

Southern Living
Green Dip With Spooky ChipsRecipe
Van Chaplin
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.
Makes about 2 1/2 cups


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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


Prep: 10 Minutes
Cook: 5 Minutes
Cool: 15 Minutes
Chill: 1 Hours

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.

Created date

September 2007