Easy to make and incredibly creamy and versatile, this Delicious Basil Dip is absolutely awesome with so many things, including meats, breads, veggies and chips!
Today is day 4 in the A-Z Blogging Challenge in April.
We are on Letter D and today I decided to blog a Dip recipe.
Basil Dip recipe, to be exact.
I have a certain affinity for dips.
In fact, I love dipping many different kinds of foods into dips.
Apparently I just don’t like things plain most of the time, which I can totally acknowledge.
This yummy basil dip was actually originally a dip recipe I found in Taste of Home.
I changed it up and kind of modified and adjusted it a bit, until it became totally ours.
At this point, it in no way resembles what I found 10+ years ago in the magazine.
This is a great dip to take to events, potlucks and other parties.
It goes really well with so many different things.
Mmm… Delicious Basil Dip
We eat this with steak which is one of my favorite ways to enjoy it.
It is also fabulous with breads and veggies in particular.
There are of course numerous other ways to enjoy it, but point is, you really need to enjoy it.
It’s amazing. Full of flavor.
Soo good!!
More Delicious Recipes
- Avocado Fries with Garlic Lime Chili Aioli
- Bacon Popcorn
- Chicken Kiev with a Twist
- Creamy Pesto Linguine with Shrimp
- Nutella Breakfast Muffins
- Baked Onion Dip
Recipe for Delicious Basil Dip
Delicious Basil Dip
This Delicious Basil dip is incredibly creamy, and is absolutely awesome on so many things, including meats, breads, veggies and chips!
Ingredients
- 1 ½ cloves of garlic, more if you like a lot of garlic - we do, minced (you can do this before you add all the other ingredients)
- ¾ cup fresh basil
- 1 cup mayonnaise, we use light, and sometimes don't add the olive oil and use the olive oil mayo
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon extra virgin olive oil
- ½ teaspoon fresh lemon juice
- a pinch of salt and pepper, to taste
Instructions
- In your blender or food processor, chop up your garlic, then add the basil and chop that all up. Then add the mayonnaise.
- Next add the Dijon Mustard, olive oil, lemon juice and salt and pepper. Blend everything until it is completely smooth and combined. Put it in a dish, cover and refrigerate for at least an hour or so. This allows the flavors to marry and results in a delicious, fragrant, wonderful Basil Dip.
Gaylene
Friday 10th of July 2020
Does this dip last a few days in the fridge?
Nicole Cook
Saturday 11th of July 2020
Yes, it will last a couple of days in the fridge in an airtight container. Enjoy!
Cindy
Friday 11th of July 2014
Sounds delish! And I love Basil so I can't wait to try this one. Quick question, I see mayonnaise twice in the ingredients. Is there supposed to be 2 cups of mayo or 1?
Thanks, Cindy
Nicole Cook
Friday 11th of July 2014
Hi Cindy, only 1 cup of mayo. I think originally I was going to write out "light mayo" instead of just letting my readers know that I used light mayo and I inadvertently forgot to remove the second entry. It has been corrected and is exactly how it should be now. Thank you for asking about it and helping me catch that.
Adena
Wednesday 4th of April 2012
Um, can't wait to try this recipe either - we are growing basil this year and it is going crazy! Thanks for stopping by and sharing the link for that chicken coop...if you can call it that!! Wow!! That coop is fancier than my kids' rooms lol. Not really really sure if we can have chickens where we live either but we have a huge backyard and alot of privacy. Figure as long as we don't get a rooster they should be quiet enough and no one will know.
Nicole Humphrey Cook
Wednesday 11th of April 2012
Adena, I am jealous, because I do wish we could do that. We have really obnoxious neighbors so I'm sure if we did that, they'd complain even if we didn't get a rooster lol. One of these days I'll live out in the country and I won't care an iota what anyone thinks. Good luck with your chickens and you're welcome for the photo. I about died when I saw it, man that is one heck of a chicken coop. haha
Debra Kristi
Wednesday 4th of April 2012
Um... yum!
Nicole Humphrey Cook
Wednesday 4th of April 2012
You can say that again. I smeared it on a sandwich too. So good!