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.
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?
This simple creamy basil dip uses TONS of fresh basil. Made with light sour cream, mayo, garlic, and oregano. Delicious on anything!
- 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
- Mix all the ingredients. Refrigerate for 2 hours or so to let the flavors come together. Enjoy!
- Calories: 166