Last-Minute Spinach Dip

Last-Minute Spinach Dip
Photo by Antonis Achilleos


  • 1 10-ounce box frozen spinach, thawed
  • ¼ teaspoon kosher salt
  • 4 pitas
  • 2 tablespoons olive oil
  • 1 ½ 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 ...

View full recipe at My Recipes


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