I’m not big on cooking. And I almost never make up recipes more complicated than maybe adding some diced chilis to my taco meat. But somehow I was inspired today. My basil has been going crazy outside and I haven’t had cause to use it. I was thinking of what I could eat with basil that sounded good and I thought about this amazing basil dip a local greek restaurant makes. I have no idea what is in it except that it tastes like basil and it is creamy, so I presume it is a yogurt base. The restaurant is all the way on the other side of town so we never go there to eat, and so I thought what the hell. Why not give it a try?!
Shockingly, it was not only edible but pretty delicious! So I thought I would share. Gather your ingredients. Pretty basic. Except for the large(ish) quantity of basil, you probably have everything already. And if you grow your own basil, you’re set!
That’s greek yogurt, extra virgin olive oil, garlic, salt, basil, and vinegar. Now layer everything in your food processor or blender (I used a magic bullet). I was too lazy to chop of the basil so i just tore it roughly so it would fit. 1/2 cup yogurt, 1 tablespoon oil, 1/8 tspn salt, 1 garlic clove minced, 1/2 tbspn vinegar, and a whole bunch o’ basil (probably around 1 cup).
Then blend the shiz out of it until it is all mixed up. That’s it! It tasted pretty good immediately, but I stuck it in the fridge for a few hours while I figured out what to eat with it and it was even better later. I wasn’t sure what to eat it with or on, so on a whim I decided to google how to make pita. I figured it was probably too hard or I wouldn’t have the stuff, but I was totally wrong! I found this post and realized I already had all of the ingredients (flour, sugar, salt, yeast, oil) and that it actually looked pretty easy. It took a bit of time because you have to let it rise, but it was early enough in the day I didn’t mind. I followed her directions exactly, but my pita didn’t puff. Not sure what I did wrong there (maybe not knead it long enough?) but it still tasted really good and i didn’t plan to fill it, so whatever!
Creamy Basil Dip Recipe
1/2 cup fat free greek yogurt
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/8 teaspoon salt
1/2 tablespoon white vinegar
1 cup basil
Instructions: Put everything in a food processor or small blender and blend the crap out of it until smooth.
Nutrition: 30 calories, 3.5 g fat, 3 g protein