Spinach Garlic Dip With Pita Triangles Veggies Recipes

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SPINACH AND GARLIC DIP WITH PITA TRIANGLES AND VEGETABLES



Spinach and Garlic Dip with Pita Triangles and Vegetables image

Categories     Condiment/Spread     Food Processor     Garlic     Leafy Green     Onion     Appetizer     Broil     Sauté     Picnic     Vegetarian     Lemon     Chill     Sour Cream     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 1/2 teaspoons plus 2 tablespoons olive oil
2 teaspoons finely chopped garlic
8 cups (packed) fresh spinach leaves (about 5 ounces)
1/2 cup chopped green onions
1 cup sour cream
1 teaspoon fresh lemon juice
2 6-inch-diameter pita breads
Assorted raw vegetables

Steps:

  • Heat 1 1/2 teaspoons oil in large nonstick skillet over medium-high heat. Add garlic; sauté 10 seconds. Add spinach; sauté until wilted and tender, about 2 minutes. Cool.
  • Puree spinach and green onions in processor. Transfer to medium bowl. Mix in sour cream and lemon juice. Season with salt and pepper. Cover and chill.
  • Preheat broiler. Slice each pita bread horizontally in half, forming 2 circles. Cut each circle into 4 triangles. Place triangles in single layer on baking sheet. Lightly brush pita triangles with 2 tablespoons oil. Sprinkle with pepper. Broil until golden, watching closely to avoid burning and moving triangles on baking sheet to brown evenly, about 2 minutes. Cool. (Dip and pita triangles can be made 1 day ahead. Keep dip chilled. Store pita in airtight container.)
  • Serve dip with pita triangles and assorted raw vegetables.

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