Take a look at the mixture in the blender...it is cottage cheese and boiling water whipped up nice & fluffy (who'd a thunk it!). Transfer mixture to a bowl and stir in remaining ingredients except salt & pepper...do that after the rest is whisked in. Remember to be gentle when chopping your basil because it bruises so easily (you know, those black edges & knife marks you sometimes see on chopped basil)...I recommend rolling the leaves together tightly, then chiffonade, then gently slice through the other way 1 or 2 times.
This dip turned out with a very creamy mouth-feel (and remember...low-fat!). You get a great hit of that peppery-green basil flavor in eat bite, along with that creeping garlic undertone. Great with the brightness of grape or cherry tomatoes. It was also good with crackers...bet it would fit right in with a crudite tray.
Since this was a test recipe, and I had to evaluate it as is, I left it that way for the purpose of honest feedback. But, when I make it for my own purposes, I will probably add some more color (for better presentation)...some red bell pepper diced-up nice & tiny (brunoise)...a little grated lemon zest...maybe some toasted pine nuts?
I want to throw in the fat-comparison given with the recipe (as compared with a regular-fat recipe):
TRADITIONAL CREAMY PESTO DIP
CALORIES: 510 FAT: 51g SATURATED FAT: 11g
COOK’S COUNTRY CREAMY REDUCED-FAT PESTO DIP CALORIES: 120 FAT: 7g SATURATED FAT: 3g
Might as well make the healthier version, because there is no flavor sacrifice here!