Rating: 4.5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 8

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.

Joanne Weir
Recipe by Cooking Light July 2009

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

153 calories; fat 5.3g; saturated fat 3.1g; mono fat 0.7g; poly fat 0.3g; protein 6.8g; carbohydrates 19.1g; fiber 0.9g; cholesterol 18mg; iron 1.1mg; sodium 362mg; calcium 156mg.
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