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

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

Parmesan Pita Chips

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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