Good Recipes from Friendly Eaters
Basil Parmesan Dip with Pita Chips
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.
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