This is such a perfect dip for the summer.
I am sure I have said it in prior posts, but I am not a fan of sour cream or mayo, literally won’t eat them on their own.
So what’s the base of this dip…..sour cream and mayo…and I love it, so I just don’t know anymore.
I randomly learned how to make this recipe from a personal chef @ her clients $30 million dollar penthouse on Central Park in NYC…..i’ll never forget it, the kitchen was a dream and it was a pleasure to cook with her and learn from her.
I make this often and use different herbs, whatever I have on hand. I also sometimes omit the mayo and it’s not as creamy, but still delicious.
You can also use reduced fat if you are going to lather this on your bikini body as you lay out on the beach….
Ingredients:
16 oz Sour Cream
1/2 cup mayo
Fresh Basil bunch
Chives
Flat-leaf Parsley
1 lemon
Salt
Make sure to clean all of your herbs well, I found a bug in my basil the other day, so ya never know. Dry them well, but don’t go crazy, you are about to pulverize them. Take out your weapon of choice; blender, immersion blender or a food processor. I prefer the food processor, so used it here, but have also made this in my blendtec blender and I may have found a new love= blendtec. I don’t suggest getting intimately involved with your blendtec, it could get messy.
So food processor, add sour cream and mayo.
Add herbs, but reserve some chives for garnish later. Yes garnish, you can get fancy, treat yourself….
How friggan pretty are all those greens…the basil smells unreal. Squeeze in the lemon and turn on.
Blend till smooth. Taste for salt and add as needed. You wanna make sure you taste the lemon, so add some if you don’t taste it. Place in bowl and garnish with some chopped chives.
Serve with fresh veggies, I like to serve it with baby carrots, cucumbers, haricot verts, endive, peppers and grape tomatoes – but you can dip anything into this.
