Basil and sundried tomato dip

Spring is in full force here and what people call “BBQ Season” has started. For me, bbq doesn’t have a season, I do it year round, but I’m switching to more spring/summer appropriate dishes now. Done are the dutch oven stews, let’s concentrate on brisket, burgers and skewers.

Today, I brought you one of my favorite dips. You can use it to top (veggie) burgers, dip breads, fill savory crêpes or waffles, or stuff a baked potato with it. I love it so much, I could just eat it with a spoon.

  • 200g cream cheese
  • 100g sour cream
  • salt and pepper
  • 2-3 Tbsp green pesto
  • sundried tomatoes in oil (however many you like – leave some pieces for decoration)

Chop up the sundried tomatoes. Mix the cream cheese with the sour cream and pesto, fold in the tomato pieces and season to taste with salt and pepper. Easy peasy. Use some tomato pieces and basil leaves for decoration.

And now start dipping and enjoy!

3 responses to “Basil and sundried tomato dip”

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