Good news, bad news.
Or should I say good news, good news? Good news: Every year, my family takes some time during the summer to go up to a cabin in northern Wisconsin. And that time is now! Today!
- ¾ cup light sour cream
- ¾ cup mayonnaise
- ½ cup shredded parmesan
- ½ cup fresh basil, chopped
- crushed garlic to taste
- pinch of oregano and salt
- Mix all the ingredients. Refrigerate for 2 hours or so to let the flavors come together. Enjoy!
Good news: I’ve decided that this would be a good time for me to go through some of my most popular summertime recipes and share the joy with you all over again!Starting with this big boy.
It’s a monstrous basil plant that hangs out on the dock. It’s roughly 30 times bigger than my baby basil plant at home.
Which is perfect, because I can pick about 20 leaves a day and it never runs out!
More importantly, I can make this Creamy Basil Parmesan Dip on a daily basis. I’m seriously finding more and more things to put it on by the minute!
I was going to ask if anyone else is headed to the cabin soon, but is “the cabin” a Midwest thing?
What’s your favorite thing to do with basil?
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Just found your site and am now checking out the archives of wonderful posts so nearly a year delayed in getting a comment on this post!
What do you normally use the basil dip for? I’m thinking veggies, but wasn’t sure if there was something else that it would complement better?
I love using basil as a staple in a caprese salad… or as I normally make them on a lazy evening… bocconcini, cherry tomato, and basil on a toothpick (or several toothpicks and sometimes forgo the toothpick and just use a fork) with a drizzle of a balsamic vinaigrette glaze.
We use it on everything! Sandwiches, burgers, chips, fries, veggies, fish… It’s very versatile!
This stuff is gold. I would put this on everything. Love your site!