Basil Parmesan Dip with 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.


8 servings (serving size: 2 1/2 tablespoons dip and 8 pita chips)

Recipe from

Cooking Light

Nutritional 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


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)


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.