Tuesday, March 31, 2009

Green Dip With Spooky Chips

Prep: 10 min., Cook: 5 min., Cool: 15 min., Chill: 1 hr. 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
* 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.

source by:myrecipes.com
recipes by:Devon Delaney, Princeton, New Jersey, Southern Living
photo:Van Chaplin


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