Spinach-Garlic Dip With Pita Triangles & Veggies

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.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 1⁄2 teaspoons olive oil
• 2  teaspoons garlic, finely chopped
• 5  ounces fresh spinach
• 1⁄2 cup green onion, chopped
• 1  cup sour cream
• 1  teaspoon lemon juice
•  salt and pepper
• 2  tablespoons olive oil
• 2  pita breads (6 inch each)
•  assorted fresh vegetable

Directions

1. 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.
2. Puree cooled spinach and green onions in food processors.
3. In a bowl mix spinach onion mixture, sour cream and lemon juice. Season to taste with salt and pepper.
4. Cover and chill at least 2 hours.
5. Preheat broiler. Slice each pita bread horizontally in half, forming 2 circles. Cut each cirle into 4 triangles.
6. 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).
7. Broil untl golden watching closely to avoid burning and moving for even browning. Takes about 2 minutes. Cool.