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Last-Minute Spinach Dip

Photo: Antonis Achilleos
Yield Makes 6 servings
Combine store-bought hummus and frozen spinach for a super-easy dip.


  • 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)

Nutrition Information

  • calcium 131.43 mg
  • calories 268.18
  • caloriesfromfat 38 %
  • carbohydrate 33.26 g
  • cholesterol 0 mg
  • fat 11.33 g
  • fiber 6.09 g
  • iron 3.56 mg
  • protein 10.44 mg
  • satfat 1.71 g
  • sodium 533.04 mg

How to Make It

  1. Heat oven to 350° F.

    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.

    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.