|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 1g||1%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You can use purchased pesto in this simple three-ingredient recipe, or make your own pesto using fresh basil from your garden. This recipe also makes a great sandwich spread. Offer it with chips and tortilla chips (especially those coated with cheese) or be healthier and surround the dip with baby carrots, bell pepper strips, broccoli, cauliflower florets, and rounds of sliced zucchini for a great appetizer.
You can certainly add more ingredients to this recipe if you want to, although it doesn't need it. You could add some dried basil, mayonnaise, or Miracle Whip salad dressing for a bit of tang. Add some lemon juice or lime juice to punch up the flavor a bit.
If you are serving a crowd, you can double or triple the recipe too. Just make sure that you keep an eye on the dip if it's sitting out on a buffet table. Like all perishable foods, this sour cream dip should only be left out of refrigeration for two hours or one hour if the air temperature is above 90 F (and in that case, why aren't you inside in the air conditioning?).
1 cup sour cream
1/2 cup basil pesto
1/4 cup grated Parmesan cheese
In a medium bowl, combine the sour cream, basil pesto, and grated Parmesan cheese, and mix well to blend.
Chill or serve immediately.
Serve with crudités and chips for dipping or as a sandwich spread.