THE DAIRY KITCHEN
Basil, Lemon and Pinenut Dip
By THE DAIRY KITCHEN
Serves
6
Difficulty
Easy
Preparation
10 MINS
Cooking
0 MINS
Serve this dip at your next barbecue and you will be hunted down for the recipe.
Ingredients
125g reduced fat cream cheese1/2 cup basil leaves
3 teaspoons toasted pinenuts
1 small clove garlic
1/2 teaspoon finely grated lemon rind
freshly ground black pepper, to taste
24 crackers, for serving
fresh vegetables, for serving
Handy Tips
This is a simple and delicious dip to serve at a party. Try using the leftovers as a sandwich spread.
Dinner Tip! Creamy Chicken Filo Parcels: Spread 1 tablespoon of this dip over half a skinless chicken breast, top with slices of mushroom, wrap in 3 layers of filo pastry, like a parcel. Spray lightly with olive oil and bake for 35-30 minutes until golden and chicken is cooked through.
Nutrition (per serve)
| Energy (kj) | 602 |
| Sugars (g) | 16.9 |
| Protein (g) | 5.9 |
| Dietry Fibre (g) | 1.4 |
| Fat Total (g) | 3.8 |
| Sodium (mg) | 90 |
| Saturated (g) | 2.3 |
| Calcium (mg) | 209 |
| Carbohydrates (g) | 17 |
| Iron (mg) | 0.6 |
