BASIL DIP

This uncomplicated dip is summer in a bowl. Serve it with grilled flatbreads or vegetables, or spread inside a pita sandwich. It comes together in seconds but should be chilled to firm it up before serving.

1 pkg (250 g) cream cheese, softened

½ cup (125 mL) sour cream

2 tsp (10 mL) lemon juice

1 cup (250 mL) firmly packed basil leaves 2 tbsp (30 mL) chopped chives

1 shallot, roughly chopped

Salt and freshly ground black pepper to taste 2 tbsp (30 mL) toasted pine nuts

Extra basil leaves to garnish (optional)

1 Combine cream cheese, sour cream and lemon juice in a food processor; process until creamy and smooth. Add the basil, chives and shallot; pulse until basil is finely chopped. Season to taste with salt and pepper. Transfer to a small bowl, cover and chill until firmed, about 1 hour.

2 Top with pine nuts and extra basil leaves if using.

Makes 2 cups (500 mL)