Last-Minute Spinach Dip

Last-Minute Spinach Dip
Antonis Achilleos
Serves 6
preparation
5
minutes
cooking
15
minutes

Ingredients

4
pitas
2
tablespoons
olive oil
1/4
teaspoon
kosher salt
1
10-ounce box frozen spinach, thawed
1 1/2
cups
store-bought hummus (from two 8-ounce containers)

Directions

  1. Heat oven to 350° F.
  2. Brush both sides of each pita with some of the oil and sprinkle with the salt. Cut each pita into 6 triangles and transfer to a baking sheet. Bake until golden, about 10 minutes.
  3. Meanwhile, squeeze the spinach to remove any excess water. In a food processor or blender, puree the spinach and hummus. Spoon into a dish and serve with the pita chips.
November 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 38 %
  • Calcium 131 mg
  • Carbohydrate 33 g
  • Cholesterol 0 mg
  • Fat 11 g
  • Fiber 6 g
  • Iron 4 mg
  • Protein 10 mg
  • Sat Fat 2 g
  • Sodium 533 mg
What does this mean? See Nutrition 101.