Thursday, July 11, 2013

Basil Dip


Way back sometime in the spring, I bought a basil plant and a mint plant.  I was skeptical about my ability to keep them alive, but hopeful that I would actually remember to water them, and that they would supply me with fresh & yummy leaves to cook with.  I did succeed in watering them on a regular basis, aided by the fact that they sit on my kitchen windowsill where I stare at them every time I wash dishes.  They were doing great, but I was using them so often they weren't producing very large leaves.  Then I went away for 10 days (a friend watered them for me) and when I came back, holy cow!  The biggest, bushiest, herb plants I've ever seen.  Clearly they enjoyed my absence.  And clearly, they needed to be picked through.  I made Mint Icing with the leaves I stripped off the mint plant, and I made Basil Dip with the leaves I stripped off the basil plant.  

Basil Dip

1 1/2 heaping cups of fresh basil leaves
1+ tsp garlic powder
1+tsp mustard powder
1/2 c plain yogurt

Throw the basil leaves in a food processor and chop into tiny pieces.  Add the seasonings, mix it up.  Add the yogurt, process til smooth.  Chill.  






The yogurt gives this dip a bit of a tangy flavor.  If you want it a bit sweeter...you'll have to experiment.

This dip is pretty versatile.  You can enjoy it with crackers, carrots, or whatever it is you like to enjoy with a dip.  You can also mix it with some cold pasta, blast it in the microwave for 30 sec (you want it warm, not hot), and then mix in some chopped arugula.  




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