Last-Minute Spinach Dip
- 1 ½ cups store-bought hummus (from two 8-ounce containers)
- 1 10-ounce box frozen spinach, thawed
- 2 tablespoons olive oil
- 4 pitas
- ¼ teaspoon kosher salt
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 ...