Grab the chips because you won’t be able to stop eating this creamy Basil Pesto Dip made with homemade basil pesto and sour cream. Perfect for parties, tailgating, or simply watching tv on the couch.

This time of year marks the start of tailgating season, which happens to be one of my favorite food seasons because when else is it acceptable to eat dip for dinner? It’s funny that I love to bake, yet my snack craving is bigger than my sweet tooth. Maybe because I almost always have access to desserts, but I purposely don’t buy snacks because I’ll eat them all in one day. I eat normal snacks like chips, nachos, and pretzels; unusual snacks like wasabi pea crisps and pickle popcorn; and just plain weird snacks like nori crackers (aka dried seaweed and yes, I love it). I’m definitely a snacky snack kind of girl. The only thing that can make a bag of chips even better is dip. When I’m at parties and I spy dip (especially buffalo chicken dip), either you better get your dip before me or stand back while I take the whole thing. Since we’re getting ready to transition from summer to fall, I thought this Basil Pesto Dip was in order with its use of fresh herbs. I love basil pesto so much, I made a double batch from this recipe then spread the leftovers on my morning bagel for breakfast. So much better than jam if you ask me. I knew mixing together sour cream and homemade pesto would make an excellent dip.

This basil pesto dip isn’t just for summer! Most farmer’s markets go strong until October, but if that’s not an option for you, you can also buy a basil plant from your local greenhouse before you check your grocery store. The basic formula for pesto is fresh herbs, toasted nuts, cheese, garlic, and olive oil. The most common is basil pesto with toasted pine nuts and Parmesan cheese, but you can certainly change it up with what you have on hand. If I don’t have any pine nuts, I’ll use walnuts.

Basil Pesto Dip

Yield: 1

Prep Time: 1 hour 15 minutes

Total Time: 1 hour 15 minutes

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Ingredients

• 1 cup fresh basil leaves
• 1 garlic clove
• 1/4 cup pine nuts, toasted
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1/8 teaspoon sea salt
• 1 cup sour cream
• 2 teaspoons lemon juice

Instructions

2. Add the basil, garlic, 2 tablespoons pine nuts, cheese, olive oil, and salt into a food processor. Process until smooth.
3. In a large bowl, mix together the homemade pesto, sour cream, and lemon juice. Fold in the remaining 2 tablespoons pine nuts. Chill for at least 1 hour.

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