Sunday, November 27, 2011

Basil Parmesan Dip with Pita Chips

It's hard to mess anything up that has basil as the star ingredient. This dip needs no introduction but here's one anyway. We had friends over for dinner and they loved it. So you will love it too. The basil and parmesan go perfect together and the creaminess of the dip is perfect for dipping or even as a sandwich spread. This comes from the fabulous Cooking Light magazine, my favorite source for healthy food that doesn't taste "diet".


  • 4 (6-inch) pitas
  • Cooking spray
  • 1/2 tsp freshly ground black pepper, divided
  • 1/4 tsp salt
  • 1 C lightly packed basil leaves
  • 3/4 C finely grated parmigiano-reggiano cheese
  • 3/4 C reduced-fat sour cream
  • 2 tsp fresh lemon juice
  • 1 garlic clove, minced
  1. Preheat oven to 375
  2. Split pitas; cut each half into 8 wedges. Place wedges on a baking sheet. Coat with cooking spray; sprinkle with 1/4 tsp pepper and salt. Bake at 375 for 12 minutes or until crisp.
  3. Combine remaining 1/4 tsp pepper, basil, and next 4 ingredients in a blender or food processor and process until smooth. Scrape into a serving bowl using a rubber spatula and serve with pita chips.
Make 8 servings.

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