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Parmesan Basil Dip is so good, you will be slathering it on everything. There are numerous ways to enjoy it. It is great with vegetables, chips, crackers, baked potatoes, or served with steak, fish, or chicken. You can also use it as a sandwich spread or thin it with a little milk and use it as a salad dressing.
Sour Cream and Mayonnaise
Using a combination of both sour cream and mayonnaise makes this dip creamy and smooth, and gives it a slight tang. You can substitute low-fat versions of both if you like. You could also substitute plain Greek yogurt for sour cream.
Parmesan
Shredded Parmesan is perfect for this recipe. Grated Parmesan will also work. Asiago and Romano cheese also make great substitutes for Parmesan.
Basil
Basil is my favorite herb, it is so aromatic and flavorful. Growing Basil at home is extremely easy; it can be grown in pots indoors. Or outside in containers, raised beds, or directly in your garden. Having access to fresh herbs makes meal prep a cinch. Chopped fresh basil is a must for this dip. It should also be readily available in your local grocery store or at farmers’ markets.
Garlic
One clove of crushed or minced garlic is my go-to amount for this dip, you can use more or less to suit your tastes.
Lemon Pepper
Lemon & Pepper Seasoning Salt adds flavors of coarse ground black pepper, salt, onion, garlic, and freshly zested lemon peel in seasoning form. You could add a little lemon juice and salt, and pepper to taste if you don’t have Lemon Pepper on hand.
This dip should last up to 10 days in the refrigerator, but it disappears much faster than that at my house.
Parmesan Basil Dip
Ingredients
- ¾ cup sour cream
- ¾ cup mayonnaise
- ¾ cup shredded parmesan
- ½ cup chopped fresh basil, loosely packed
- 1 clove crushed or minced garlic (or 1/2 teaspoon of jarred minced garlic)
- ½ tsp lemon pepper (or salt and pepper to taste)
Instructions
- Combine all of the ingredients in a small bowl. Refrigerate at least one hour before serving, to allow the flavors to blend.
Nutrition
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