Creamy Basil Dip

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!

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 for this basil dip.

Basil Plant.

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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Basil Leaves

Creamy Basil Dip


  • Author: Pinch of Yum
  • Prep Time: 10 mins
  • Cook Time: 2 mins
  • Total Time: 12 minutes
  • Yield: 10 1x

Description

This simple creamy basil dip uses TONS of fresh basil. Made with light sour cream, mayo, garlic, and oregano. Delicious on anything!


Ingredients

Scale
  • 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

Instructions

  1. Mix all the ingredients. Refrigerate for 2 hours or so to let the flavors come together. Enjoy!
  • Category: Dip
  • Cuisine: American

Keywords: creamy basil dip, basil dip

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6 Comments

  1. Pinch of Yum Logo
    Elaine

    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.

  2. Pinch of Yum Logo
    Sean Hagan

    I’m intending to use this in condiment bottles, do you expect I’ll have to thin it out with water at all?

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      I wouldn’t think so. But I’m thinking maybe 1/4 cup grated parmesan would be better than the 1/2 cup shredded, so the condiments bottles don’t become clogged.