Remember that stuff? Dippity Do If you do not remember it you are no doubt under 40 years old and a young ‘un. I remember using Dippity Do on my hair back in the day, although I’m not sure why, as it left your hair plastered to your head and stiff as a board. Perhaps I used it to get a sleek and sophisticated ponytail! Well, you’ll be happy to know Dippity Do has absolutely nothing to do with this recipe. It is a dip recipe and that is the only connection, the word “dip”.
If you read my last post you might remember I’ve been entertaining a new friend from Rhode Island. Odd as it may seem we met over the internet – weird – I know, I know. She is a fellow blogger who made a very nice and engaging comment on one of my early blog posts, which resulted in me checking out her blog, more comments, then emails, then a phone call and that pretty much sealed the deal. We developed a friendship that way and agreed we needed to seal it face to face. Did you ever meet someone and instantly feel a bond, a similarity, a connection? It is never too late in life to make a new friend. “Since there is nothing so well worth having as friends, never lose a chance to make them.” Francesco Guicciardini, Italian Historian.
She is Lin Ann from the blog – http://vittlesandcommittals.blogspot.com/. Her blog is committed to providing healthy, nutritious and delicious meals for her beautiful family. Take a look at her blog. She is an interesting woman with a mission based on FSGS a rare kidney disease, with which her daughter was diagnosed. The good news is her daughter is now in remission and I feel quite sure it is partly attributable to Lin Ann’s dedication to researching and seeking out healthy ways to feed her family and nurse her daughter back to health. She has multiple distinctions which you will enjoy reading about, not to mention you’ll want to try some of her delicious recipes.
Our friendship is new, yes, but we felt as if we’d known each other forever. We had quite the time trekking around, allowing her to discover what Texas is all about. She took a zillion photos of Longhorns, the rodeo, wildflowers, bees, horses, rolls of baled hay, and countless other things us Texan’s tend to take for granted. She sampled chicken fried steak, peach cobbler, fresh off the vine blackberries, green tomatoes, Texas caviar and had the distinct pleasure of experiencing hotter than average temps.
On her last evening here we grilled Elk Burgers. Our appetizer that warm, breezy night was this incredible Basil Parmesan Dip. It is one of my favorites! The peppery bite of the fresh basil, the creaminess of sour cream and the strong flavor of fresh grated parmesan are hard to beat. We enjoyed it with glasses of wine and a view of rolling hills, tall trees and a clear sky. I promised her I would post the recipe on the blog so she’ll be able to share this yummy dip with her friends and family. I always toast pita bread for dipping as it seems to enhance the flavor and makes a good scoop. So, Lin Ann, my friend here it is.
Basil Parmesan Dip
!/2 tsp. fresh ground black pepper
1/4 tsp. salt
1 cup lightly packed basil leaves
3/4 cup fresh grated parmesan
3/4 cup low-fat sour cream
2 tsp. fresh squeezed lemon juice
1 garlic clove, minced
Combine all ingredients in a food processor and process until smooth, stopping to scrape down the sides of the bowl a couple of times. Serve with fresh toasted pita bread chips.