Recipe by Debbwl
Sauteed spinach and garlic pureed with green onions and sour cream makes a dip that also works well with veggies and transports very well for picnics and pot lucks. *dip can be made a day ahead and stored in frige.* Chill time not inclued.
Top Review by Katzen
Delicious, I second UmmBinat! My only change was to use all organic ingredients, and baby spinach. Do be very careful with the garlic, as Deb says, as I had to toss the first batch out because it got too browned and tasted it. Definately better if allowed to mingle overnight! I love how the simple flavours allow the vegetables you're dipping into it to truly shine. Splendid! Made for PRMR Tag - thanks, Deb!
- 7.39 ml olive oil
- 9.85 ml garlic, finely chopped
- 141.74 g fresh spinach
- 118.29 ml green onion, chopped
- 236.59 ml sour cream
- 4.92 ml lemon juice
- salt and pepper
- 29.58 ml olive oil
- 2 pita breads (6 inch each)
- assorted fresh vegetable
Directions See How It's Made
- Heat 1 1/2 teaspoons olive oil in large nonstick pan over medium-high heat. Add garlic saute 10 seconds (be carful not to burn). Add spinach and saute until wilted and tender about 2 minutes. Cool.
- Puree cooled spinach and green onions in food processors.
- In a bowl mix spinach onion mixture, sour cream and lemon juice. Season to taste with salt and pepper.
- Cover and chill at least 2 hours.
- Preheat broiler. Slice each pita bread horizontally in half, forming 2 circles. Cut each cirle into 4 triangles.
- Place triangles in single layer on baking sheet. Lightly brush with remaing 2 tablespoons of olive oil. (optional you can season with pepper, grlic or flavor of your choice).
- Broil untl golden watching closely to avoid burning and moving for even browning. Takes about 2 minutes. Cool.