Ingredients:

• 1 bag (8 ounce) STACY’S^® Simply Naked^® Pita Chips
• 1 1/2 cups Greek yogurt
• 1/3 cup basil pesto, divided
• 1/2 teaspoon salt
• 2 tablespoons finely chopped sun-dried tomatoes, packed in oil
• 1 tablespoon thinly sliced fresh basil

How to make it:

1. Combine Greek yogurt with 3 tablespoons of the pesto and salt. Transfer to serving bowl.
2. Dollop remaining pesto over top; swirl pesto into yogurt with small spoon.
3. Garnish with sun-dried tomatoes and fresh basil.
4. Serve with STACY’S^® Simply Naked^® Pita Chips for dipping.

Tip: For variations, substitute crumbled feta or chopped pitted black olives for sun-dried tomatoes.

Serves: 6 to 8