Wednesday, May 18, 2005

Basil Parmesan Dip with Pita Chips

Basil Parmesan Dip with Pita Chips (Adapted from CL)

4 - 6" pitas, split
salt and fresh ground black pepper
1 cup lightly packed fresh basil leaves
3 ounces (about 3/4 cup) finely grated Parmigiano-Reggiano cheese
3/4 cup sour cream
2 teaspoons fresh lemon juice
1 garlic clove, minced

Preheat oven to 375 degrees.

Slice each pita half into 8 wedges - arrange wedges onto a baking sheet and coat with olive oil cooking spray. Season pita pieces with salt and fresh ground black pepper. Place into the oven and bake until golden and crisp, about 10 to 14 minutes. Remove and set onto a wire rack to cool.

Meanwhile, in a food processor or blender, add basil, cheese, sour cream, lemon juice and garlic - process until smooth, stopping to scrape down the sides as needed. Season to taste with salt and fresh ground black pepper. Serve dip with pita chips.

Makes about 6 to 8 servings.

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