Creamy Italian Parsley Dip
Creamy Italian Parsley Dip

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, creamy italian parsley dip. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

A cooling and creamy basil filled dip perfect for snacking. Known for its enticing fragrance and flavor, sweet basil loves hot weather and is perhaps the season's most loved herb. I whip up this light basil parsley dip whenever I want to use up an overabundance of basil and it's one I revisit all season long.

Creamy Italian Parsley Dip is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Creamy Italian Parsley Dip is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have creamy italian parsley dip using 5 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Italian Parsley Dip:
  1. Prepare 24 grams Italian parsley
  2. Prepare 3 Hard-boiled eggs
  3. Take 1 dash each Salt and pepper
  4. Make ready 5 tbsp Mayonnaise
  5. Take 1 dash Onion

Coarsely chopped parsley or fresh basil (for serving). Serve this versatile dip with assorted cut-up vegetables, crackers or chips. Or, use as a topping for baked potatoes. Spoon this herbed tahini spread onto flatbread, or serve it as a nutty, creamy, luxurious counterpoint to roasted meats.

Instructions to make Creamy Italian Parsley Dip:
  1. I grew some wonderfully fragrant basil. It grows really quickly, so much so that I can eat it fresh on a daily basis.
  2. Thoroughly rinse the parsley, then cut off the hard stems.
  3. Place on top of a paper towel.
  4. Dry well.
  5. It's really important to dry it thoroughly.
  6. Then weigh out your basil. This time, I had 24 g worth.
  7. Put 3 hard-boiled eggs (need to be hard-boiled), salt, and black pepper into a food processor, and add a small amount of onion to enrich the taste of the finished dip.
  8. Finely chop, using the pulse setting. Keep an eye on it as you go, and be sure to pulse - don't just switch the machine to 'on'.
  9. Keep pulsing until the ingredients have been thoroughly combined.
  10. Add the 5 tablespoons of mayonnaise.
  11. And switch on! Leave to blend until it forms a smooth, creamy paste.
  12. Put into a container, and top with fresh parsley leaves.
  13. Try cutting baguettes into 1 cm thick slices, toasting until golden brown, and topping with a generous helping of this dip.

Drain the parsley and submerge in ice water. Drain and transfer to a blender along with tahini, lemon juice. Start by making the parsley dip. Place all the ingredients in a food processor. Blend at a medium speed until you have a smooth, creamy dip - if needed, add a little more oil until you reach the right Valeria Necchio is an Italian food writer and photographer with roots in the Venetian countryside.

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