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Creamy Pesto Dip




Source of Recipe


internet


List of Ingredients




1/2 cup sour cream
1/2 cup mayonnaise or salad dressing
1/3 cup pesto
2 tablespoons thinly sliced green onions
2 teaspoons lemon juice
Cut-up raw vegetables, if desired



Recipe



Stir together all ingredients except raw vegetables.
Cover and refrigerate at least 2 hours but no longer than 48 hours. Serve with raw vegetables.

Note: This easy-to-make, do-ahead dip is ready for a party! Serve with lots of green vegetables, such as broccoli flowerets, Chinese pea pods and green bell pepper strips,zucchini and add festive splashes of red with cherry tomatoes, red bell pepper strips and radishes.

Makes 1 1/3 cups dip

Review Posted by: KC10: When I saw this recipe the other day I just knew I had to grab some of my fresh basil out of the garden so I could make fresh pesto and try this recipe! OMG!! If you love pesto, and I do, the fresher the better, you have got to try this! Not only is it great with cut-up fresh veg., we put some on a roast beef sandwish for lunch today and it was awesome!! I'll be making this again!! I think it would be great as a topper on baked potatoes, too. That's on the menu for this weekend! I actually think this would be good on crostini, too, with a bit of chopped fresh veg and tomato!! The possibilities are endless!!

Thanks, Rosie, for posting another winner!! Especially this one!! LOL:O) Posted by: rosiewny - Posted on: 6/23/2007

Kay says: I did make my own fresh pesto, but I know the pre-made stuff will be almost as good in this recipe. I also opted to use real mayo. instead of salad dressing. I was afraid the dressing would add too many conflicting flavors and it would cover up the flavor of the fresh basil. It's just my own personal preference!!