Pesto Dip

This pesto dip borrows the classic flavors of basil pesto (Parmesan, garlic, walnuts) and turns them into a thick, scoopable party dip by blending everything with sour cream and mayo. Frozen spinach does double duty here, adding color and body so the dip holds up on a chip without sliding off.

Squeeze the thawed spinach as dry as you possibly can before blending. Any extra water will thin the dip out and make it soupy instead of thick and spreadable. Wring it in a clean kitchen towel until absolutely nothing drips out.

Blend until almost smooth, not completely. Leaving a little texture from the walnuts and spinach gives it a more rustic, homemade feel. Chill for at least an hour before serving so the flavors have time to come together and the garlic mellows slightly.

Kitchen Tips

• Dried basil works fine here since it’s blended into a creamy base. Fresh basil can turn dark and discolor the dip over time.
• This dip thickens in the fridge. If it’s too stiff after chilling, stir in a tablespoon of milk to loosen it.
• Serve with crostini, pita chips, or raw vegetables. It also works as a spread on sandwiches.

Variations

• Swap the walnuts for pine nuts for a more traditional pesto flavor.
• Add a squeeze of lemon juice for brightness, especially if serving with raw veggies.
• Stir in sun-dried tomatoes after blending for color and a sweet, tangy bite.