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Rachael Ray's 30-Minute Healthy Recipes

Basil Chestnut Vegetable Dip


* 3/4 cup sour cream
* 1/4 cup mayonnaise
* 1/4 teaspoon salt
* 1/2 cup chopped water chestnuts
* 1/2 cup fresh parsley, chopped
* 1/2 cup fresh basil leaves, chopped
* 1 scallion, chopped


1. Place all ingredients in food processor.
2. Blend until smooth and creamy.
3. Put in serving bowl, cover with plastic, and chill for at least 1 hour.
4. Serve with cut up veggies like carrots, celery, cauliflower, broccoli, tomatoes, and mushrooms.
5. Store any leftovers in refrigerator for up to 2 weeks.


Forget the old standard vegetable dip the next time you're going to a potluck. Anyone can throw a packet of soup or dressing mix into a tub of sour cream and call it a dip, but you want to do something a little better. This is easy to make and the surprising basil taste with the veggies is a real treat. Enjoy!

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