Ingredients
-
1 1/2
-
2
-
5
-
1/2
-
1
-
1
-
-
2
-
2
-
-
-
-
-
-
Directions
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 , 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!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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
Done
|
Puree Cooled Spinach and Green Onions in Food Processors. |
|
3
Done
|
in a Bowl Mix Spinach Onion Mixture, Sour Cream and Lemon Juice. Season to Taste With Salt and Pepper. |
|
4
Done
|
Cover and Chill at Least 2 Hours. |
|
5
Done
|
Preheat Broiler. Slice Each Pita Bread Horizontally in Half, Forming 2 Circles. Cut Each Cirle Into 4 Triangles. |
|
6
Done
|
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
Done
|
Broil Untl Golden Watching Closely to Avoid Burning and Moving For Even Browning. Takes About 2 Minutes. Cool. |
