Parmesan Pita Chips with Creamy Pesto Dip

Parmesan Pita Chips

with Creamy Pesto Dip

15 MIN
$0.01 Serves 2-4
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From the Test Kitchen

For delightful flavor, you'll toast slices of hearty pita finished with a sprinkle of nutty parmesan cheese, then make a creamy dipper with greek yogurt and our verdant basil pesto.

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  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
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fresh
ingredients
Parmesan Pita Chips with Creamy Pesto Dip
Title
  • 2 Pocketless Pita
  • ⅓ cup Basil Pesto
  • ½ cup Plain Nonfat Greek Yogurt
  • ¼ cup Grated Parmesan Cheese
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 the pitas into 6 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 parmesan.

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. Serve the pita chips with the dip. Drizzle the dip with olive oil. Enjoy!

Tips from Home Chefs

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Parmesan Pita Chips

1 Make the pita chips

Place an oven rack in the center of the oven, then preheat to 450°F. Cut the pitas into 6 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 parmesan.

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. Serve the pita chips with the dip. Drizzle the dip with olive oil. Enjoy!

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