If you have Basil coming out your ears about now - this is the perfect way to use it up! My next door neighbor Jennifer first introduced me to this delicious dip about 6 years ago and it has become one of my favorite dips to serve with cold shrimp, cooked and cooled tortellini, or lightly cooked asparagus. I had not thought about it in a while - when low and behold, my friend Merry (who is just as happy as her name) brought it unexpectedly to a get together. I told her I was going home and putting the recipe on the blog!
1/4 fresh lemon juice (don't forget to "Beat the Lemon")
1 teaspoon sugar
1/2 cup fresh basil leaves
1/2 teaspoon salt
1/4 cup fresh parsley leaves
1 clove garlic, chopped
1 cup mayo
In a blender or food processor, combine all ingredients except mayo. Process until smooth. In a medium bowl, whip mayo until creamy. Stir in herb mixture. Cover and refrigerate until ready to serve. This dip SCREAMS summer!
My mouse stopped on this while cruising tastespotting - This looks great and I will try this one for sure.
ReplyDeleteCathy - hope you love this refreshing summer dip as much as I do! Thanks for stopping by!
ReplyDeleteWhat a fun dip for asparagus! I love it!
ReplyDeleteThis is one of my favorite Rindy dips! It is so delicious!
ReplyDeleteThank you! Because I do have an invasion of Basil in my Garden!
ReplyDeleteThanks - definitely going to try this with calamari!
ReplyDeleteThis sounds great, I have only one question...1/4 WHAT? cup, tsp, Tbsp, or juice of 1/4 lemon??? Marlbea
ReplyDeleteSorry about that! It is 1/4 CUP Lemon Juice.
ReplyDeleteAh, just exactly what I was looking for a zesty basil dip that is quite different from pesto - Thankyou
ReplyDeleteI just saw my question answered as I was looking for cup or whatever.
ReplyDeleteThis sounds awesome!!! I am going to have to find something to substitute for the garlic as I am nursing and it makes the baby gassy and pukey!!!
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