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Last-Minute Spinach Dip

Last-Minute Spinach Dip
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Serves 6| Hands-On Time: | Total Time:


  • 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)


  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.
December, 2005

Nutritional Information

  • Per Serving
  • Calories 268Calories From Fat 38%
  • Calcium 131mg
  • Carbohydrate 33g
  • Cholesterol 0mg
  • Fat 11g
  • Fiber 6g
  • Iron 4mg
  • Protein 10mg
  • Sat Fat 2g
  • Sodium 533mg
What does this mean? See Nutrition 101 .

Quick Tip

Don't run a blender for more than a minute: The motor is built to sustain only short bursts of power.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.