The blueberries this summer are so sweet and juicy, and I’m thrilled that they aren’t expensive either. The other day, I decided to make a simple Blueberry Crisp from a recipe my friends, Nancy and Lissa, sent me. When I put the photo on Facebook, everyone was begging for the recipe. It’s terrific served on its own or with a scoop of low-fat yogurt or ice cream. Happy July 4th week everyone! Enjoy and be safe!
Since now is the time for holiday parties galore, I thought I would answer a question I get so often this time of year: What type of easy appetizer can I bring or make for a holiday get-together? The options are endless, and I could write a book on this topic, but with all the heavy holiday foods, I like something light. This dip is fresh, healthy and refreshing made with fresh basil, lemon juice, lemon zest and garlic. Serve it with fresh vegetables for a pretty presentation, and you can feel great about digging in.
Fresh Basil Dip
This dip is also great served alongside cooked salmon, shrimp or scallops.
Prep: 15 minutes
Yield about 1 1/2 cups
1 clove garlic
1/4 teaspoon kosher salt
1 cup fresh basil leaves
1 cup light mayonnaise
1 tablespoon extra-virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon grated lemon zest
Fresh Vegetables, crackers
1. In a blender or food processor, combine the garlic and next 7 ingredients: process until smooth.
2. Transfer the sauce to a bowl, cover and refrigerate for at least 30 minutes. Serve with fresh vegetables and/or crackers.