PITA CHIP DIP CREAM CHEESE RECIPES

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BASIL PARMESAN DIP WITH PITA CHIPS RECIPE | MYRECIPES



Basil Parmesan Dip with Pita Chips Recipe | MyRecipes image

Basil and Parmesan are a classic flavor combination typically found in pesto. We've added sour cream to this dip to create a creamy alternative to snack on. Use sweet Italian or lemon basil. Serve with crisp pita chips.

Provided by Joanne Weir

Yield 8 servings (serving size: 2 1/2 tablespoons dip and 8 pita chips)

Number Of Ingredients 10

4 (6-inch) pitas
Cooking spray
½ teaspoon freshly ground black pepper, divided
¼ teaspoon salt
1 cup lightly packed basil leaves (about 1/2 ounce)
¾ cup finely grated Parmigiano-Reggiano cheese
¾ cup reduced-fat sour cream
2 teaspoons fresh lemon juice
1 garlic clove, minced
Basil sprigs (optional)

Steps:

  • Preheat oven to 375°.
  • Split pitas; cut each half into 8 wedges. Place wedges on a baking sheet. Coat with cooking spray; sprinkle with 1/4 teaspoon pepper and salt. Bake at 375° for 12 minutes or until crisp.
  • Combine remaining 1/4 teaspoon pepper, basil, and next 4 ingredients (through garlic) in a blender or food processor; process until smooth. Scrape into a serving bowl using a rubber spatula. Garnish with basil sprigs, if desired. Serve with pita chips.

Nutrition Facts : Calories 153 calories, CarbohydrateContent 19.1 g, CholesterolContent 18 mg, FatContent 5.3 g, FiberContent 0.9 g, ProteinContent 6.8 g, SaturatedFatContent 3.1 g, SodiumContent 362 mg

ARTICHOKE & JACK DIP WITH PITA CHIPS RECIPE | LAND O’LAKES



Artichoke & Jack Dip With Pita Chips Recipe | Land O’Lakes image

Artichoke dip served with zesty, taco-flavored pita chips adds Southwestern style to this favorite appetizer recipe.

Provided by Land O'Lakes

Categories     Artichoke    Cheesy    Dip    Appetizer    Vegetable

Total Time 0 minutes

Prep Time 30 minutes

Yield 12 servings

Number Of Ingredients 13

Pita Chips
1/2 cup Land O Lakes® Butter melted
1 tablespoon taco seasoning mix
3 (6-inch) pita breads
Dip
1/3 cup mayonnaise
1 (8-ounce) package cream cheese, softened
1/4 teaspoon garlic salt
4 to 5 drops hot pepper sauce
8 ounces (2 cups) shredded Monterey Jack or Cheddar cheese
1 (14-ounce) can artichoke hearts, drained, coarsely chopped
1/2 medium tomato, chopped, drained
2 tablespoons sliced green onions

Steps:

  • Heat oven to 375°F.
  • Combine butter and taco seasoning mix in bowl; mix well. Set aside.
  • Cut each pita into 6 wedges; separate each wedge in half (36 wedges total). Brush both sides of each pita wedge with butter mixture; place pita wedges in single layer onto parchment paper-lined or ungreased 15x10x1-inch baking pan.
  • Bake 8 minutes; remove from oven. Turn each wedge over; continue baking 2-5 minutes or until wedges are golden brown and crisp.
  • Beat mayonnaise, cream cheese, garlic salt and hot pepper sauce in bowl on medium speed, scraping bowl often, until smooth. Stir in 1 1/2 cups cheese and artichoke hearts.
  • Spread artichoke mixture into ungreased 9-inch pie pan. Sprinkle with tomato, onions and remaining cheese. Bake 12-15 minutes or until heated through. Serve with pita chips.

Nutrition Facts : Calories 320 calories, FatContent 25 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 60 milligrams, SodiumContent 470 milligrams, CarbohydrateContent 15 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 9 grams

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