Photo by: Photo: Antonis Achilleos

Last-Minute Spinach Dip

Combine store-bought hummus and frozen spinach for a super-easy dip.

  • Yield: Makes 6 servings


  • 4 none pitas
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1 none 10-ounce box frozen spinach, thawed
  • 1 1/2 cups store-bought hummus (from two 8-ounce containers)


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.

Nutritional Information

Amount per serving
  • Calcium: 131.43mg
  • Calories: 268.18none
  • Calories from fat: 38%
  • Carbohydrate: 33.26g
  • Cholesterol: 0mg
  • Fat: 11.33g
  • Fiber: 6.09g
  • Iron: 3.56mg
  • Protein: 10.44mg
  • Saturated fat: 1.71g
  • Sodium: 533.04mg

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Last-Minute Spinach Dip Recipe