Fresh basil, nutty Parmesan, and thick cream cheese bubble up into a warm, fluffy bite of heaven in this Hot Basil Parmesan Dip!
I know that the interwebs is already filling up with SO freaking many pumpkin recipes, but I’m still a *teensy* bit stuck on summer.
I know I can’t be the only one with WAY too much basil growing on their counter top.
Or, maybe you’re the type of person that can actually grow things in a garden. I have to buy those “living basil” plants in the produce section of the grocery store because I can only keep them alive in a glass of water next to my sink.
If the basil was actually planted, like, in the ground, I would kill it for sure. Even keeping it *right* next to my sink where you would THINK that I could remember to water it, I still go through probably 1 plant per month.
The new house actually has a sun room right off of the dining room, and I keep swearing up and down that I’m going to clean it out and grow all sorts of fabulous things in there.
Plants I’ve told people that I’m going to grow: tomatoes, lemon trees, wild lime trees, just about every fresh herb imaginable.
This Hot Basil Parmesan Dip is so delicious!
Hot Basil Parmesan Dip Recipe
Ingredients
- 1 cup fresh basil leaves - loosely packed
- 2 ounces grated Parmesan cheese
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- 8 ounces Greek yogurt cheese - or regular cream cheese
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2 tablespoons sour cream
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Place the basil, Parmesan cheese, garlic, and olive oil into a small food processor. Pulse until the garlic is well minced.
- Add the remaining ingredients to the processor bowl and process until smooth. Transfer the dip to an oven safe serving dish and place in the preheated oven. Bake for 10-15 minutes, until fluffy and heated through. Serve with crackers or tortilla chips for dipping.
Nutrition
Hello Linda,you have wonderful recipes here, thank you so much!
Have you considered automatic irrigation to compensate for your ‘black thumb’? If you are technically minded (or know someone who is) there are plenty of ways, from infusion-like containers that dripple the water very slowly to little computers you can screw to your tap…
Basil f.i. can be grown in so many varieties that maybe you’d be amazed what a difference that can make!
Hi Clemens,
Thanks for the tips, I may have to try one of those for some fresh Basil!
– Linda