 |
| The Perfect Topping for a Baked Potato |
We are hooked on this basil sour cream this summer. It can be used as a sauce, a dressing or a dip!
Inspired to make it because the basil and parsley plants have been prolific due to the heavy rains and warm temperatures.
The ratios are forgiving, so don't worry if you have more or less of each ingredient.
---Barbara
(adapted from Fresh & Honest by Peter Davis)
Makes 2 1/2 cups
10 T. fresh basil, leaves only, washed (about 2 cups)
5 T. fresh Italian parsley, washed, leaves only, no stems
1 cup sour cream or 1/2 cup Greek yogurt and 1/2 cup sour cream
1 cup light Hellman's mayonnaise
1/4 cup whole buttermilk
1/8 cup cider vinegar
1 T. dried minced garlic or 1 t. fresh chopped garlic
1 t. capers
1 t. salt
freshly ground pepper
In a processor, add the basil and parsley leaves
then the sour cream, mayo, buttermilk, vinegar, garlic, capers, and salt and pepper.
The important ingredients are the capers, the cider vinegar and garlic (dried or fresh) to balance the amount of dairy, so don't leave them out.
Pulse the mixture a few times to combine, then process on high until very smooth and almost foamy.
Taste and add more salt if needed.
Store in a jar, covered, in the refrigerator until ready to use.
Best if made ahead of time.
B