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Spring Pesto Dip
Credit:
Lennart Weibull
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 1 1/4 cups
Ingredients
Ingredient Checklist
1/2 cup sour cream
1/3 cup mayonnaise
1/2 cup Pesto
Kosher salt and freshly ground pepper
Crudites, such as blanched green beans, sugar snap peas, fennel, cucumbers, and radishes, to serve
Gallery
Spring Pesto Dip
Credit:
Lennart Weibull
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 1 1/4 cups
Gallery
Spring Pesto Dip
Credit:
Lennart Weibull
Spring Pesto Dip
Credit:
Lennart Weibull
Spring Pesto Dip
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 1 1/4 cups
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 1 1/4 cups
prep: 5 mins
total: 5 mins
prep:
5 mins
total:
Yield: Makes 1 1/4 cups
Makes 1 1/4 cups
Ingredients
Ingredients
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1/2 cup Pesto
- Kosher salt and freshly ground pepper
- Crudites, such as blanched green beans, sugar snap peas, fennel, cucumbers, and radishes, to serve
Directions
Combine sour cream, mayonnaise, and pesto in a small bowl; season with kosher salt and freshly ground pepper. Serve with blanched green beans, sugar snap peas, and other crisp crudites, such as thinly sliced raw fennel, cucumbers, and radishes. Dip can be refrigerated in an airtight container up to 3 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Spring Pesto Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Spring Pesto Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
