Lemony Spinach Artichoke Dip With Pita Crisps

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Total Time
30mins
Prep 20 mins
Cook 10 mins

Yum! While the pita crisps are baking, you can make up the dip. Quick and easy! Made for the RSC contest, January 2009.

Ingredients Nutrition

Directions

  1. To make dip:.
  2. Stir artichokes, sour cream, chickpeas, mayonnaise, cheese, green onions, lemon juice, soup mix and black pepper together in a large bowl.
  3. Drain the thawed spinach, squeeze out as much as you can with your hands, then press between paper towels. Stir in the artichoke mixture. Cover and chill in the refrigerator 30 minutes(and up to 2 days).
  4. Serve with pita crisps.
  5. To make Pita Crisps:.
  6. Preheat oven to 350*F.
  7. Cut each pita bread in half. Then cut halves into wedges. Spray a baking sheet with cooking spray. Place wedges on baking sheet in a single layer.
  8. Combine oil, pepper, garlic powder and salt in a small bowl. Brush each triangle with the oil/spice mixture.
  9. Bake the wedges 8-10 minutes, or until light brown and crispy. Be sure to watch closely so they don't burn!
Most Helpful

4 5

I really enjoyed this yummy dip. It is close to the classic Knorr Spinach Dip, except made with chopped artichokes instead of water chestnuts. When mixing this dip up, I worried it might be too lemony. But a couple hours in the refrigerator allowed the lemon taste to recede to the background so that it no longer stood out but nicely enhanced the flavors of spinach and artichoke. Thanks for sharing your creation and good luck!