summer dip

If you have a food processor, then this is one of the quickest and easiest dips possible. Serve it with the toasted pita wedges as I suggest or go an even easier route and serve with purchased pita chips, tortilla chips, or crudités. It’s fast, it’s yummy, and it’s pretty. What more can you ask from a dip?!

Basil Parmesan Dip with Pita Chips

8 pita pocket halves
Pam
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt

2 garlic cloves, peeled
1 cup tightly packed fresh basil leaves
3/4 cup shredded Parmesan cheese
3/4 cup sour cream or Fage yogurt
2 teaspoons fresh lemon juice

Preheat oven to 375 degrees.

Cut each pita half into 8 wedges.  Place wedges on a baking sheet. Spray wedges with Pam; sprinkle with 1/4 teaspoon of the black pepper and salt.  Bake at 375 degrees for 12 to 15 minutes or until crisp.

In a food processor, with the machine running, drop the peeled garlic cloves through the feed tube to finely mince. Remove the lid and add the remaining 1/4 teaspoon pepper, basil leaves, parmesan, sour cream, and lemon juice, and process until smooth.  Transfer into a serving bowl and chill until ready to serve.

Serve with pita chips.

Makes about 1 1/2 cups