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, which I can totally acknowledge. This yummy basil dip was actually originally a dip recipe I found in Taste of Home but that I changed up and kind of modified and adjusted until it became totally ours and in no way resembles what I found 10+ years ago in the magazine.
Mmm… Delicious Basil Dip
We eat this with steak (one of my favorite ways), 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.
Delicious Basil Dip
Ingredients
- 1 1/2 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)
- 3/4 cup fresh basil
- 1 cup mayonnaise, we use light, and sometimes don't add the olive oil and use the olive oil mayo
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1/2 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.
Soo good!!
Previous A-Z Entries:
- A – Avocado Fries with Garlic Lime Chili Aioli
- B – Bacon Popcorn
- C – Chicken Kiev with a Twist
- D – Basil Dip
- E – Real Chocolate Eclair Cupcakes
- F – Melted Brie and Bacon on Grilled Flatbread
- G – Grilled Creamy Parmesan Tilapia
- H – Spicy Jack Bacon Jalapeno Hamburgers
- I – Italian Beef Risotto
- J – Easy Jalapeno Poppers
- K – Kiwi Tropical Smoothie
- L – Creamy Pesto Linguine with Shrimp
- M – Nutella Breakfast Muffins
Debra Kristi
Um… yum!
Nicole Humphrey Cook
You can say that again. I smeared it on a sandwich too. So good!
Adena
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
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
Cindy
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
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.