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Basil Parmesan Dip with Pita Chips

Yield 8 servings (serving size: 2 1/2 tablespoons dip and 8 pita chips)
Basil and Parmesan are a classic flavor combination typically found in pesto. We've added sour cream to this dip to create a creamy alternative to snack on. Use sweet Italian or lemon basil. Serve with crisp pita chips.

Ingredients

  • 4 (6-inch) pitas
  • Cooking spray
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon salt
  • 1 cup lightly packed basil leaves (about 1/2 ounce)
  • 3/4 cup finely grated Parmigiano-Reggiano cheese
  • 3/4 cup reduced-fat sour cream
  • 2 teaspoons fresh lemon juice
  • 1 garlic clove, minced
  • Basil sprigs (optional)

Nutrition Information

  • calories 153
  • fat 5.3 g
  • satfat 3.1 g
  • monofat 0.7 g
  • polyfat 0.3 g
  • protein 6.8 g
  • carbohydrate 19.1 g
  • fiber 0.9 g
  • cholesterol 18 mg
  • iron 1.1 mg
  • sodium 362 mg
  • calcium 156 mg

How to Make It

  1. Preheat oven to 375°.

  2. Split pitas; cut each half into 8 wedges. Place wedges on a baking sheet. Coat with cooking spray; sprinkle with 1/4 teaspoon pepper and salt. Bake at 375° for 12 minutes or until crisp.

  3. Combine remaining 1/4 teaspoon pepper, basil, and next 4 ingredients (through garlic) in a blender or food processor; process until smooth. Scrape into a serving bowl using a rubber spatula. Garnish with basil sprigs, if desired. Serve with pita chips.