Looking For A Zesty Dip?

I give to you my favourite herb,

featured in my favourite dip,

and presented on my favourite platter.

(Ok, so it’s my second favourite herb but I am out of coriander in the garden at the moment.)

This dip always gets the compliments, and is awesome enough to be centre stage on your table.

Born out of necessity when I had an abundance of basil, some lemons on the tree, and the best neighbours you could wish for coming for happy hour, I refused to buy a dip and this is what happened.

Either chunky and rustic, or super smooth, this dip is first grade quality, and it travels well when you have somewhere better to be.

Basil and Lemon Dip

Ingredients

  • A large cup or big handful of fresh basil leaves, no stalks, torn roughly into pieces
  • 1/3 cup of finely chopped chives
  • 125g cream cheese (Warm at room temperature or use some spreadable cream cheese)
  • Aussie feta chopped to small cubes or crumbled
  • 3 crushed garlic cloves, or from a jar
  • Squeezed lemon juice
  • Extra virgin or mild olive oil

Method

In a food processor, blend the basil and chives briefly.
Add the cream cheese in little dollops, feta, garlic, some lemon juice, and blend.

I use a small blender and have to open it and free up the mix a couple of times.

Add dashes of olive oil and more lemon juice to make it
just workable to a dip consistency.

Firms up in the fridge when stored.

These ingredients could make 2 serves, so hold back and adjust as you wish for your preferred flavour. If you don’t want it as green as in the photo, add less basil, or more cheese, but I personally love the basil flavour hit.

This Maxwell & Williams Chip & Dip 33cm Round Platter is from the Vanilla Pod stoneware range.
Its high gloss finish over concentric textured ripples, contrasts the unglazed cream feature band.
The earthy speckle under vanilla cream tones, gives this range an understated beauty and elegance.

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