Pesto Pita Wedges & Crunchy Onion Dip

½ cup finely chopped fresh basil
1 tablespoon fat-free Parmesan topping
¾ teaspoon ground black pepper
4 fat-free white or whole-wheat pita breads (8" diameter)

1. Preheat the oven to 400B F.
2. In a small bowl, combine the basil, Parmesan, and pepper. Coat the tops of the pitas with no-stick spray. Spread the basil mixture evenly over the tops of the pitas. Coat with the spray.
3. Cut each pita into 8 wedges. Transfer to a baking sheet and baked for 5-8 minutes, or until golden and crisp.

Crunchy Onion Dip
2 cups fat-free sour cream
½ cup finely chopped onions
½ cup finely chopped scallions
a cup finely chopped sweet red peppers
¼ cup finely chopped fresh chives
¼ cup finely chopped carrots
1 tablespoon cider vinegar
1 teaspoon freshly squeezed lemon juice
1 clove garlic, minced
½ teaspoon garlic salt
½ teaspoon hot pepper sauce [optional]
¼ teaspoon finely chopped jalapeño peppers (wear plastic gloves when handling) [optional]

1. In a medium bowl, combine the sour cream, onions, scallions, red peppers, chives, carrots, vinegar, lemon juice, parsley, garlic, garlic salt, hot-pepper sauce, and jalapeño peppers. Stir well.

These are from a low fat cookbook I have. Cutting everything for the dip takes a little time but it's worth it in the end, course if you have a chopper of some kind it shouldn't be too time consuming. The dip would probably be good with veggies too. The pesto wedges have enough flavoring that they are good alone (and they are much easier in my opinion).