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.

SPINACH DIP WITH PITA TOASTS



Spinach Dip With Pita Toasts image

This recipe would be a great addition to any party or get-together. Feel free to add more jalapenos if you want more heat.

Provided by Lvs2Cook

Categories     Spinach

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon chopped jalapeno
3/4 cup chopped onion
2 tomatoes, chopped
8 ounces cream cheese, softened
2 cups shredded monterey jack cheese
1/3 cup half-and-half
1/2 cup butter, melted
2 teaspoons lemon pepper
2 teaspoons cumin
6 pita bread rounds

Steps:

  • For the dip: Drain spinach and press out as much water as possible.
  • Combine the spinach, jalapenos, onions, tomatoes, cream cheese, Monterey Jack cheese and half and half in a medium bowl and mix well.
  • Spoon into a buttered baking dish and bake at 400º for 20 to 25 minutes.
  • Serve with pita toasts.
  • For pita toasts:.
  • Combine the butter, lemon pepper and cumin in a shallow dish and mix well.
  • Slit each pita bread round in half so you have 2 rounds.
  • Cut each round into triangles (using a pizza cutter makes this very easy).
  • Dip each piece into butter mixture and place on a cookie and put under the broiler until crisp.

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