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Green Dip With Spooky Chips

Van Chaplin
Prep time 10 mins
Cook time 5 mins
Cool time 15 mins
Chill time 1 hr
Yield Makes about 2 1/2 cups
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

How to Make It

  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.