Creamy Hot Parmesan Basil Dip Recipes
CREAMY BASIL DIP
This simple creamy basil dip uses TONS of fresh basil. Made with light sour cream, mayo, garlic, and oregano. Delicious on anything!
Provided by Pinch of Yum
Categories Dip
Time 12m
Yield 10
Number Of Ingredients 6
Steps:
- Mix all the ingredients. Refrigerate for 2 hours or so to let the flavors come together.
- Enjoy!
Nutrition Facts : Calories 161 calories, Sugar 0.2 g, Sodium 301.1 mg, Fat 15.9 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 1.6 g, Fiber 0.1 g, Protein 2.9 g, Cholesterol 15.8 mg
CREAMY HOT PARMESAN BASIL DIP
Time 30m
Yield 2 C.
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Combine the garlic, oil, cream cheese, basil, mayo or sour cream, parmesan cheese and black pepper and puree.
- Pour into an oven safe bowl and place in the preheated oven for 20-25 minutes or until cooked through & bubbly.
- Add salt/pepper as needed.
HOT BASIL PARMESAN DIP RECIPE
Fresh basil, nutty Parmesan, and thick cream cheese bubble up into a warm, fluffy bite of heaven in this Hot Basil Parmesan Dip!
Provided by The Wanderlust Kitchen
Categories Appetizers
Time 30m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees Fahrenheit.
- Place the basil, Parmesan cheese, garlic, and olive oil into a small food processor. Pulse until the garlic is well minced.
- Add the remaining ingredients to the processor bowl and process until smooth. Transfer the dip to an oven safe serving dish and place in the preheated oven. Bake for 10-15 minutes, until fluffy and heated through. Serve with crackers or tortilla chips for dipping.
Nutrition Facts : ServingSize 1 serving, Calories 98 kcal, Carbohydrate 3 g, Protein 6 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 228 mg, Sugar 1 g, UnsaturatedFat 4 g
BASIL PARMESAN DIP (COOKING LIGHT)
This addictive dip is from the July '09 Cooking Light issue. I served this for dipping with pita chips and also with bread cubes. It makes a WONDERFUL sandwich spread - we put it on a turkey sandwich. The original recipe didn't call for the olive oil; I decided to add it since it only adds about 1 fat gram per 2 tablespoon serving. So you can certainly leave it out if you're watching fat grams.
Provided by appleydapply
Categories Spreads
Time 5m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in food processor or blender and process until smooth.
- Serve with pita chips, bagel crisps, or bread cubes. Or use instead of mayonnaise on a turkey sandwich.
Nutrition Facts : Calories 88.4, Fat 7.1, SaturatedFat 3.5, Cholesterol 17.1, Sodium 153, Carbohydrate 1.9, Fiber 0.2, Sugar 0.2, Protein 4.4
PARMESAN LAVASH CHIPS WITH CREAMY TOMATO-BASIL DIP
Provided by Giada De Laurentiis
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Place an oven rack in the center of the oven and preheat to 350 degrees F.
- For the chips: Brush the breads with the oil using a pastry brush and sprinkle with the Parmesan. Cut each bread into 32 triangles and arrange in a single layer, cheese-side-up, on 2 baking sheets. Bake until light golden, 10 to 12 minutes.
- For the dip: Bring the tomato-basil sauce to a simmer over medium heat in a medium saucepan. Cook for 5 minutes. Remove the saucepan from the heat and whisk in the gorgonzola and mascarpone until incorporated. Pour the dip into a serving bowl and serve the chips alongside.
BASIL SOUR CREAM DIP
Made this up today when I was trying to find a way to use up all the basil I have in my herb garden with the extra container of light sour cream in my fridge. Serve this dip with an assortment of fresh veggies like crisp celery, zucchini and carrot sticks.
Provided by E.A.4957
Categories < 15 Mins
Time 6m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Blend all ingredients in a food processor for one to two minutes until combined. You may want to stop machine and scrape the sides to make sure it's all incorporated.
- Place in fridge for 2 hours so flavors will blend.
Nutrition Facts : Calories 182, Fat 13.7, SaturatedFat 8.5, Cholesterol 44.6, Sodium 158.6, Carbohydrate 9.3, Fiber 0.3, Sugar 0.4, Protein 6.2
BASIL, PARMESAN AND CASHEW DIP
I'm totally addicted to this dip. It's a copycat of the current dips that are quite expensive to buy in the delis. It's fantastic served with rice crackers or used in your cooking as a pesto sauce. It's fantastic on pasta, chicken or fish.
Provided by Jubes
Categories Australian
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place the basil leaves, nuts, garlic and parmesan in a food processor. Process until finely chopped.
- Slowly, in a thin stream, add the olive oil until well combined.
- VARIATION: Use coriander, pine nuts and add some lime.
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