Pesto Dip

2 cup chopped fresh basil
3 Tbsp grated parmesan cheese
2 cloves garlic
1/4 cup on-fat sour cream
1 cup dry bread crumbs
2 Tbsp chopped almonds
1/4 cup non fat mayonnaise

In a blender or food processor, combine the basil, bread crumbs, parm cheese and garlic. Process until smooth, scraping down sides of container as neccessary. Add mayo and sour cream. Process briefly to combine.

This recipe freezes well. Just pack in a freezer-quality container. Thaw overnight in fridge. Process briefly in a blender to restore to creamy texture