I thought of making my Dairy-Free Artichoke Dip or Dairy-Free Dill Pickle Dip, but since the whole point of my theme was to have everything in rainbow colors, I wanted a dip with a much bolder green hue.
I had pretty much settled on a spinach dip, complete with cream cheese, but decided to add a unique touch with the flavor of pesto.
We usually have tons of fresh basil growing in our garden, but the sun has been especially scorching lately and our basil bush is looking a bit fried. I used dried basil instead and it provided a very strong, but not unpleasant, basil flavor. I will most likely use fresh basil when I make it again in the future, but it's nice to know that either option tastes delicious.
What You Need
1 teaspoon olive oil
5 cloves garlic
1/4 teaspoon salt
10 ounces thawed frozen spinach, squeezed dry
8 teaspoons dried basil (or 1/2 loosely-packed cup of fresh)
1/3 cup cream cheese
1/8 teaspoon black pepper
1/3 cup yogurt
1/4 cup Parmesan
What You Do
1. Dump everything into your Ninja
and process until smooth. I thought this dip was especially tasty with fresh bread squares, but party guests were also devouring it with tortilla chips and fresh veggies.
Since we held the party outdoors at a park, I just served this dip cold, but when we had the leftovers again here at home, G heated it up just enough to get everything all melty and gooey and that was really tasty, too! I'd say to just go with your mood and whether you want a hot or cold dip!
Would you make this dip with fresh basil, or dried? Let me know which you use if you try it - leave a comment or email me at lisahealy (at) outlook (dot) com.
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