- Number of Servings
- 8
- Ingredients
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- 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)
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Instructions
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- 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.
- Nutritional Information for 2 ½ tablespoons dip and 8 pita chips: Calories:153; Fat: 5.3g; Protein: 6.8g; Carbohydrate: 19.1g; Fiber: 0.9g; Cholesterol: 18mg; Iron: 1.1mg; Sodium: 362mg