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!
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