Best Creamy Purple Onion And Basil Dip Recipes

DELICIOUS BASIL DIP

Delicious Basil Dip image

This Delicious Basil dip is incredibly creamy, and is absolutely awesome on so many things, including meats, breads, veggies and chips!

Provided by www.dailydishrecipes.com

Time 5m

Number Of Ingredients 7

Ingredients

1 1/2 cloves of garlic (more if you like a lot of garlic - we do, minced (you can do this before you add all the other ingredients))
3/4 cup fresh basil
1 cup mayonnaise (we use light, and sometimes don't add the olive oil and use the olive oil mayo)
1 1/2 tablespoons Dijon mustard
1 tablespoon extra virgin olive oil
1/2 teaspoon fresh lemon juice
a pinch of salt and pepper (to taste)

Steps:

In your blender or food processor, chop up your garlic, then add the basil and chop that all up. Then add the mayonnaise.
Next add the Dijon Mustard, olive oil, lemon juice and salt and pepper. Blend everything until it is completely smooth and combined. Put it in a dish, cover and refrigerate for at least an hour or so. This allows the flavors to marry and results in a delicious, fragrant, wonderful Basil Dip.

CREAMY PURPLE ONION AND BASIL DIP

Creamy Purple Onion and Basil Dip image

Make and share this Creamy Purple Onion and Basil Dip recipe from Food.com.

Provided by Julesong

Categories Vegetable

Yield 2 cups of dip, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup cream cheese, Softened
1/4 cup fresh basil, Chopped or 4 teaspoons dried basil, Crushed
1 cup sour cream
1/4 cup carrot, Shredded
1/4 cup purple onion, Chopped
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

Beat the cream cheese to a smooth consistency, gradually adding the basil.
Blend in the sour cream and add the remaining ingredients, blending well.
Cover and chill.
SUGGESTED DIPPERS: Unsalted Potato Chips, Water Crackers, Green Bell Peppers, Mushrooms, Brussels
Sprouts, Fennel, Smoked Deli Meats

Nutrition Facts : Calories 211.7, Fat 20.8, SaturatedFat 11.9, Cholesterol 62.5, Sodium 255.7, Carbohydrate 3.9, Fiber 0.3, Sugar 3.1, Protein 3.3

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