Chunky Pea Pesto Dip + Pita Chips
Who’s excited for Super Bowl Sunday?!!!
Okay, confession – I’m not a big Super Bowl Sunday person. *gasp*, I know!
It seems like the whole world is on it. But the only time I have ever properly watched the Super Bowl from beginning to end was when the Giants were playing (woohoo, go NY!!) and my friends decided to make a thing out of it.
All other years I just made sure to catch the half-time show. That’s really what most of us are waiting for anyway – admit it!
Either way, I do know enough about Super Bowl parties to know that it’s all about the finger foods and DIPS!! So I got ya covered!
This fresh and nutritious dip is what you’ll want to dunk your veggies, cracker, tortilla chips, or my personal favorite – pita chips.
I added some peas for a boost of protein. You can barely tastes the peas and it adds a nice chunk to the dip. It will definitely be a crowd pleaser, so make sure to put it on your menu!
Chunky Pea Pesto Dip + Pita Chips
- ¾ cup frozen peas, defrosted
- 2 packed cups fresh basil leaves (about 1 big basil bunch)
- ½ cup raw cashews (or nut of your choice)
- ½ cup olive oil
- 2 crushed garlic cubes (comes frozen)
- 1 tsp salt
- ¼ tsp black pepper
- Juice of half a lemon
- Place all ingredients into a food processor and blend until it comes together. About 1 minutes. You don’t want to blend it too much, you want it to stay a bit chunky.
- Transfer to bowl and stores in fridge while you make the pita chips.
- 4 four-inch pitas
- 2 tbsp olive oil
- Salt and pepper to season
- Preheat oven to 350 degrees.
- Split each pita pocket in half (you should end up with 2 circles for each pita).
- Cut into triangles.
- Place on lined baking sheet and coat with olive oil. Sprinkle with salt and pepper.
- Bake for 15-20 minutes. Make sure to watch them so they don’t burn. They should be crunchy once they are ready.
- Serve with Chunky Pea Pesto Dip and enjoy!
More on the blog...
No-Bake Cereal Bars It’s day 2 of #RGNBreakfastWeek and today’s topic is: What do I do if I wake up without an appetite? Make sure to check your inbox to find out! If you haven’t yet signed up to join this fun and delicious week dedicated to breakfast - you can still...
Strawberry Baked Oatmeal #RGNBreakfastWeek is officially off to a start! In today’s email I discussed WHY breakfast is so important and how it helps you stay in touch with hunger and fullness cues. Taking action on a behavior is much easier when you understand why...
Jam-filled Coconut Thumbprints About a month ago I collaborated with Stephanie from Nutrition Redefined and shared this recipe on her summit The Healthy Happy Mom Summit. If you haven’t yet check it out, you should! Inside you’ll find 30 guests speakers, 5 workout...
Fluffiest Vegan Pancakes I'm not a vegan. But I've taken an interest in vegan recipes ever since I found out my 2 year old is allergic to eggs, in addition to cashews, pistachios and sesame. As a dietitian, part of my training was learning about allergies and special...
Strawberry Cheesecake Creamsicles If you ask me what my favorite dessert is I'd say without thinking twice - cheesecake! With ice cream as a close second. So you can understand why I’m currently obsessing over these crazy creamy Strawberry Cheesecake Creamsicles! I...
You may not think a Dietitian would talk to you at length about your sleeping habits. After all, you came to figure out how to best eat for optimal health. What does sleep have to do with it? A lot. How you live your life beyond the food will affect your food...