Van Chaplin Photo by: Van Chaplin

Green Dip With Spooky Chips

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.

Southern Living OCTOBER 2007

  • Yield: Makes about 2 1/2 cups
  • Cook time: 5 Minutes
  • Prep time: 10 Minutes
  • Cool: 15 Minutes
  • Chill: 1 Hour


  • 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


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.


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Green Dip With Spooky Chips Recipe