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.
4 (6-inch) pitas
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)
How to Make It
Preheat oven to 375°.
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.
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.
This is amazing but I must warn you if you don't like basil then don't try this because the basil is very strong. I have taken this to many partys and it always get rave reviews. I buy stacie's pita chips and just make the dip. Easy and tasty!
I have made this several times and everyone loves it. It can get too salty as many parmesans are different. I combine all ingredients, excluding salt until I've tasted the dip. If it needs the salt, I add it. If the cheese alone makes it too salty, adding a little extra lemon helps.
I have made this a few times and always get rave reviews. To counter the wateriness that can come from using fresh basil, I use the basil paste in a tube, about two tablespoonfuls or to taste. I also serve with Stacy's pita chips instead of making my own. I love it and especially like the fact that it doesn't make a ton of dip, but you can double the recipe if you need more.
Great easy appetizer to prepare. The only thing I would omit is the salt. Parmesan cheese has enough of a saltly taste. I used finely ground Parmesan cheese (from Whole Foods). I will make this over and over. Great summer appetizer!
I appreciated the fact that this recipe did not make a vat of dip. I also appreciated the fact that it used a lot of basil (I'm always looking for ways to use basil this time of year). It was a little too salty for my taste (because of the parmesan cheese). Served it with Stacy's pita chips, rather than making my own.
This was really easy to make, and uses up a lot of basil! It was very fresh tasting and delicious--a definite keeper! I made it the night before and stuck it in the fridge--didn't have any problems with water leaking out of the basil as did a previous reviewer. I used shredded Parmesan cheese instead of the other.
I've made this twice and we've enjoyed it both times. The neighbor came over to get the recipe because she loved the flavor as well. We added more parmesan, which thickened the dip a little and then spread it on sliced baguettes. Excellent flavor! Our neighbor used mayo instead of light sour cream and used it as a spread on sandwiches. Either way, it's a fabulous summertime dip!
A great dip to take advantage of summer basil! I would go easy on the lemon and let the pesto flavor stand out. This dip does not keep long; the basil lets out its water after a few hours and makes the dip quite liquidy.
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