Everybody needs a great creamy dip like this one in their repertoire, but what makes this one special is the inclusion of
lots of basil for extra pesto-like flavor on top of the creamy, tangy, cheesy base. The easiest way to serve this dip is cold,
but it can work hot as well: Leave half the Parmesan out of the recipe, pour the dip into an oven-safe bowl, top with the
reserved Parmesan, and stick under the broiler until warm and browned on top.
View Recipe: Spinach-Parmesan Dip