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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, on 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, 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 the sour cream.
Shredded Parmesan is perfect for this recipe. Grated Parmesan will also work. Asiago and Romano cheese also makes great substitutes for Parmesan.
Basil is my favorite herb, it is so aromatic and flavorful. Growing Basil at home is extremely easy, it can be grown in pots inside. 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. This time of year it should be readily available in your local grocery store or at farmer’s markets.
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 Seasoning Salt adds flavors of coarse ground black pepper, salt, onion, garlic and fresh 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, it disappears much faster than that at my house.
Parmesan Basil Dip
- 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)
- Combine all of the ingredients in a small bowl. Refrigerate at least one hour before serving, to allow the flavors to blend.