Cooking Light is one of my favorite magazines. They have all of those cool exercise activities that may be tried once, but it feels so good just to be looking at them. No longer do they put yogurt in everything, and butter is even allowed. The big plus to me is the seasonal dishes that are approachable on a week night.
One little recipe in the July issue looked like a great ditty for this family that loves its chips and dips when friends are over. Taking a closer look at the recipe, it became clear that it is basically fresh pesto with some light sour cream and lemon juice. Oh yes, I can do that! The only part that took a bit of planning was the pita chip bake. Summer has totally arrived on the delta, and that oven does not get turned on after 8:00 AM. Just baked these little pita lovelies in the morning and all was well.
Is this really yummy, or just healthy, you ask. Umm, after three days, we’re on our second batch! Yummy? Oh my yes! Healthy? Let’s just not discuss portion control right now.
Basil Pesto Dip
1 cup light sour cream
1/4 cup basil pesto
2 tsp fresh lime juice
1. Mix all ingredients and chill for 30 minutes.
1. Preheat oven to 375 degrees.
2. Split pitas, cut each half into 8 wedges. Place on a baking sheet, spray with olive oil, and sprinkle with freshly ground black pepper and kosher salt. Bake for 11 minutes or until crisp.
* Our sour cream was a mixture of regular and light and it held up to the lime juice just fine. My hunch is that light sour cream with the lime juice would be too runny.
* The original recipe called for lemon juice, but I’m just on a lime kick these days.
* Truly, this is addicting!
* The pesto was made with basil from Lon’s farmstand.