PESTO DIP

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

In a blender or food processor, combine the basil, bread crumbs, parmesan, almonds, and garlic. Process until smooth, scraping down the sides of the container as necessary. Add the mayonnaise and sour cream. Process briefly to combine.

Pack in a plastic container and freeze.

TO USE:
Thaw overnight in the fridge and then process briefly in the food processor to restore creaminess.

Servings: 6
Source: Prevention's Freezer Cookbook