Shelly's Recipe

PESTO DIP

Category: Dips - Cold

2 to 3 tbsp minced garlic
1/4 cup toasted almonds, chopped
1/2 cup Parmesan cheese, freshly grated
1 cup packed basil leaves
2 tbsp Italian parsley or fresh oregano, chopped
2/3 cup extra virgin olive oil
1 tsp lemon juice
1/2 tsp. freshly cracked black pepper
2/3 cup cream cheese
1/4 cup sour cream or mayonnaise

Puree garlic, almonds and Parmesan until smooth. Add basil and pulse to purée. Add remaining ingredients and pulse to blend. Refrigerate at least 2 hours before serving (up to 12 hours.)

Perfect for fresh vegetables or Italian breadsticks.