Spinach Dip With Pita Crisps
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
2 cups
ingredients
-
DIP
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 tablespoon olive oil
- 1 cup finely chopped scallion
- 2 cloves garlic, minced
- 1 cup reduced-fat sour cream
- 1⁄4 cup finely grated parmesan cheese
- 2 tablespoons fresh lemon juice
- 1⁄4 teaspoon hot sauce
- coarse salt
- ground pepper
-
PITAS
- 4 pita bread
- 1⁄4 cup olive oil
directions
- DIP: Place spinach in a colander and squeeze out excess liquid.
- Heat oil in a medium skillet over medium heat.
- Add scallions and garlic; cook, stirring often, until softened, about 3 minutes.
- Transfer to a large bowl.
- Add spinach, sour cream, cheese, lemon juice, hot sauce, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; stir well.
- Serve with Pita Crisps.
- PITA: Preheat oven to 350 degrees.
- Split pita bread in half horizontally; brush cut sides with olive oil; cut each pita into 8 wedges (like a pizza).
- Arrange, cut sides up, on a baking sheet, sprinkle with salt and ground pepper.
- Bake until golden and crisp, 10-12 minutes.
- Serves 8.
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RECIPE SUBMITTED BY
<p>I have been married to my amazing husband for 8 wonderful years. We added a baby boy to the mix in March '08 with another just added March '10. We have two adorable rescue dogs, a chihuahua/min pin mix and a yorkie/westie mix. I have been an ovo-lacto vegetarian for 14 years. <br /> <br />After moving to our fourth state in a year, we have finally settled in Texas. I don't know how I like all the rain and the human-sized bugs, but we really enjoy the area we have chosen to live in. Being a vegetarian in this part of the country is HARD. No one quite gets it. <br /> <br />I love testing my zaar recipes on DH. When he loves something he exclaims, Where did you get this recipe?!? and of course, my answer is always the same. <br /> <br /><img src=http://www.enviro-tote.com/imagesNew/stockart/bannerVeggie.gif alt= /> <br /> <br />My ratings system: <br />5***** <br /> I would glady serve this to guests, or make it and secretly eat it all by myself. <br />4**** <br /> Great recipe. Liked enough to print out and place in my permanent cookbook. <br />3*** <br /> Recipe not quite for me, but others might like it. Could be more to my liking with a few modifications. <br />2** <br /> Didn't like. Possible ingredient errors in recipe. Probably wouldn't use again. <br />1* <br /> Really didn't like. Would never use again. <br /> <br />#NOTE# <br />If I review any recipes containing meat, it is a recipe I prepared and DH reviewed. <br /> <br /><img src=http://www.enviro-tote.com/imagesNew/stockart/bannerVeggie.gif alt= /> <br /> <br />Little Italy, San Diego <br /><img src=http://i42.photobucket.com/albums/e342/hadice/Cool/LittleItaly.jpg alt= /> <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif alt= /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/untitled_1.jpg alt= /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg alt= /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg alt= /><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/KBparticipation.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://farm4.static.flickr.com/3316/3345270671_dd30334798.jpg alt= /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/AMpageSticker.jpg alt= /> <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/Aug09PaperSwapSticker.jpg alt= /> <br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt= /> <br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br /> <br /><img src=http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg alt= /></p>