There are a few things that I love about summer. Fresh basil growing abundantly on my kitchen windowsill just invigorates and inspires me to find new and interesting ways to use it all up. This is a recipe that I originally found while flipping through the Best of Bridge cookbook. However, because I am a such a huge fan of garlic, I have taken the liberty of adding a lot more.
Unfortunately for us, summer doesn’t last forever. This dip is great for pulling me out of the mid-winter funk that always happens when the thermostat hits a bone chilling -30C (-22F). If in the off-chance that there is any of this dip left over (almost never), I normally throw it in the pan and toss with some pasta and roasted vegetables for a delightful creamy pasta.
Sun Dried Tomato and Basil Dip
Recipe adapted from the Best of Bridge
Makes 2 cups
2 – 8 oz packages light spreadable cream cheese
4 tbsp. mayo
2 tsp. lemon juice
1/2 cup finely chopped sun-dried tomato (I use the ones packed in oil)
1 teaspoon of sun-dried tomato oil (for colour)
1/2 cup chopped fresh basil
6 garlic cloves, finely diced
1. Place all ingredients, except basil in a bowl. Thoroughly mix.
2. Add basil and mix well.
3. Cover bowl with plastic wrap (or lid) and let sit for a minimum of 1 hour in the fridge before serving.
4. Transfer contents to a nice dish.
5. Pairs well with Melba crackers (my favorite), bagel chips or vegetables.
* as with all things and garlic…the longer you allow this dip to sit, the more pronounced the garlic flavour becomes. YUM!
Your basil looks great! It’s obviously lovin’ your house. The dip sounds fantastic – I’m thinking I should put it on my to-do list. My very, very long to-do list…
Well, thanks for swinging by. I promise that it whips together super quick (and disappears even quicker). I hope that both yourself and 2.O enjoy it 🙂