Basil Parmesan Dip with Pita Chips

Photo: SAM2KMS

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.

Yield: 8 servings (serving size: 2 1/2 tablespoons dip and 8 pita chips)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 153
  • Fat: 5.3g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.8g
  • Carbohydrate: 19.1g
  • Fiber: 0.9g
  • Cholesterol: 18mg
  • Iron: 1.1mg
  • Sodium: 362mg
  • Calcium: 156mg

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)

Preparation

  1. 1. Preheat oven to 375°.
  2. 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. 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.
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