Basil Parmesan Dip with Pita Chips

By August 24, 2011Uncategorized

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. From Cooking Light, July 2009, by Joanne Weir.

Terra

Author Terra

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