Parmesan Pita Chips with Creamy Basil Pesto Dip

Parmesan Pita Chips

with Creamy Basil Pesto Dip

15 MIN
$8.99 Serves 2-4
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From the Test Kitchen

For a delightful starter to your meal, you'll make crispy pita wedges finished with a sprinkle of nutty parmesan cheese, then serve them with a creamy dipper of greek yogurt and our verdant basil pesto.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
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fresh
ingredients
Parmesan Pita Chips with Creamy Basil Pesto Dip
Title
  • 2 Pocketless Pita
  • ⅓ cup Basil Pesto
  • ¼ cup Grated Parmesan Cheese
  • ½ cup Plain Nonfat Greek Yogurt
time-saving
tips & techniques
step-by-step
instructions
1 Make the pita chips

Place an oven rack in the center of the oven, then preheat to 450°F. Cut each pita into equal-sized wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Toast in the oven 7 to 9 minutes, or until lightly browned. Remove from the oven and evenly top with the cheese.

2 Make the dip & serve your dish

Meanwhile, in a bowl, combine the yogurt and pesto. Taste, then season with salt and pepper if desired. Drizzle with olive oil. Serve the pita chips with the dip. Enjoy!

Tips from Home Chefs

1 Make the pita chips

Place an oven rack in the center of the oven, then preheat to 450°F. Cut each pita into equal-sized wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Toast in the oven 7 to 9 minutes, or until lightly browned. Remove from the oven and evenly top with the cheese.

2 Make the dip & serve your dish

Meanwhile, in a bowl, combine the yogurt and pesto. Taste, then season with salt and pepper if desired. Drizzle with olive oil. Serve the pita chips with the dip. Enjoy!

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