Basil Parmesan Dip with Pita Chips

Basil Parmesan Dip with Pita Chips
Number of Servings
      • 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)


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

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