Last-Minute Spinach Dip

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

Yield:

Makes 6 servings

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

December 2005