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Print
View Full PageIngredients
1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmesan or Pecorino Romano cheese
2 T chopped fresh basil, plus basil sprigs for garnish
1 T fresh lemon juice
1/2 tsp anchovy paste
1 crushed garlic clove
1/2 cup sour cream
1/2 cup freshly grated Parmesan or Pecorino Romano cheese
2 T chopped fresh basil, plus basil sprigs for garnish
1 T fresh lemon juice
1/2 tsp anchovy paste
1 crushed garlic clove
Directions
Mix all of the ingredients in a medium bowl.
Cover and refrigerate to blend flavors, at least 1 hour or up to 1 day.
Transfer to a serving bowl and garnish with basil sprigs.
Serve chilled with breadsticks, artichoke hearts, asparagus spears, cherry tomatoes, cucumber slices, mushroom caps, and romaine lettuce hearts.
Cover and refrigerate to blend flavors, at least 1 hour or up to 1 day.
Transfer to a serving bowl and garnish with basil sprigs.
Serve chilled with breadsticks, artichoke hearts, asparagus spears, cherry tomatoes, cucumber slices, mushroom caps, and romaine lettuce hearts.
The Cook:
Carol Jancsi
Keywords: appetizers, dips
Category: Apps & Snacks
Cookbooks: Cooking With Cow (Carol Jancsi), From The Ferguson Family, All
Recipe #741 was added on August 15, 2007 by deebeeeff and last updated on November 04, 2021.
Category: Apps & Snacks
Cookbooks: Cooking With Cow (Carol Jancsi), From The Ferguson Family, All
Recipe #741 was added on August 15, 2007 by deebeeeff and last updated on November 04, 2021.
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2006 - 2024 fergusonrecipes.com
Email: adminATfergusonrecipesDOTcom