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!