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PREPARATION

Process the basil, garlic, and walnuts in a food processor fitted with a steel blade or in 2 batches in a blender, until finely chopped. With the machine running, slowly pour in the oil in a steady stream. Add the cheeses, a big pinch of salt, and a liberal grinding of pepper. Process briefly to combine. Remove to a bowl and cover. Add to some toast, pasta, or other dishes.

This basil pesto also freezes well. You could use a small mason jar or other container to save for later.

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INGREDIENTS

• 1 ^1/2 cups chopped carrots
• 1 ^1/2 cups chopped celery
• 1 chopped cucumber
• 1 chopped green bell pepper
• 1/4 cup cream cheese
• Lemon juice
• Fresh ground pepper
• Optional: Tony Chachere’s Original Creole Seasoning

PREPARATION

Chop carrots, celery, cucumber and bell pepper into small pieces and combine in a large bowl. Add the cream cheese and 1-2 tablespoons of lemon juice. Mix well into a thick dip consistency. Add ground pepper to taste and Tony Chachere’s seasoning for added spice. Serve with crackers, if desired.

Tip: Add just a bit of cream cheese and lemon juice, mix, and then do a taste test. You may want to add a little more of something, but it helps to be conservative to get just the right mix. Ingredients are approximate and easier to add a little as you go.

Store covered in the refrigerator. Flavors improve if stored 4-6 hours before serving.

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