Basil Parmesan Dip with Pita Chips

Basil and Parmesan are a classic flavor combination typically found in pesto. We've added sour cream to create a creamy alternative to snack on. Use sweet Italian or lemon basil.

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

Ingredients

• 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)

Preparation

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 teaspoon pepper and salt. Bake at 375° for 12 minutes or until crisp.

3. 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

Calories:

153

Fat:

5.3g (sat 3.1g,mono 0.7g,poly 0.3g)

Protein:

6.8g

Carbohydrate:

19.1g

Fiber:

0.9g

Cholesterol:

18mg

Iron:

1.1mg

Sodium:

362mg

Calcium:

156mg