basil parmesan dip and pita chips recipe | Robyns.World

Tonight we were all outside working on a project for an upcoming birthday present (I’ll share that next week). Most of the work tonight was done by Hubby and Taylor was assisting. I felt a little guilty just sitting there watching so I decided I would make us all a snack for when they were finished.

In the July 09 issue of Cooking Light Magazine they had lots of basil recipes. Basil is one of the things we have been able to grown well in the garden and have plenty of so I saved a few of the recipes. Tonight I tried the first one, Basil Parmesan Dip with Pita Chips.

I loved the entire thing, chips and dip. Taylor did not care for the dip – too much basil for him (he is like that always though). Hubby wasn’t sure with the first bite or two, but then he said it really grew on him and he liked it as well. I think next time I will cut back on the basil a tiny bit – maybe just 1/2 cup lightly packed instead of the 1 cup called for.

The pita chips were delicious and very easy to make. I liked them much better than store bought pita chips which I don’t generally care for the texture of. These were just right – the thicker pieces a tiny chewy, the thin pieces just crispy enough. The salt and pepper on them was very nice as well.

All in all a yummy appetizer or snack. It makes more than I thought it would so we obviously have leftovers. Give it a try and see what you think!

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 (you can also use non-fat plain yogurt or combo of both)
  • 2 teaspoons fresh lemon juice (lime juice would also be okay)
  • 1 garlic clove, minced (granulated or powdered garlic would work too)
  • Basil sprigs (optional)


1. Preheat oven to 375Β°.
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 375Β° 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.