You can use purchased pesto in this simple three ingredient recipe, or make your own Pesto using fresh basil from your garden. This recipe also makes a great sandwich spread. Offer it with chips and tortilla chips (especially those coated with cheese), or be healthier and surround the dip with baby carrots, bell pepper strips, broccoli and cauliflower florets, and rounds of sliced zucchini for a great appetizer.
You can certainly add more ingredients to this recipe if you want to, although it doesn’t need it. You could add some dried basil, or add mayonnaise or Miracle Whip salad dressing for a bit of tang. Sometimes I add some lemon juice or lime juice to punch up the flavor a bit.
You can double or triple the recipe too, if you are serving a crowd. Just make sure that you keep an eye on the dip if it’s sitting out on a buffet table. Like all perishable foods, it should only be left out of refrigeration for two hours, one hour if the air temperature is above 90°F.
- 1 cup sour cream
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
In a medium bowl, combine the sour cream, basil pesto, and grated Parmesan cheese, and mix well to blend. Chill or serve immediately. Serve with crudites and chips for dipping, or as a sandwich spread.
Recipe Courtesy of The Spruce
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.