Spinach and Garlic Dip with Pita Triangles and Vegetables

1. 1

   Heat 1 1/2 teaspoons oil in large nonstick skillet over medium-high heat.

2. 2

   Add garlic; saute 10 seconds.

3. 3

   Add spinach; saute until wilted and tender, about 2 minutes.

4. 4

   Cool.

5. 5

   Puree spinach and green onions in processor.

6. 6

   Transfer to medium bowl.

7. 7

   Mix in sour cream and lemon juice.

8. 8

   Season with salt and pepper.

9. 9

   Cover and chill.

10. 10

    Preheat broiler.

11. 11

    Slice each pita bread horizontally in half, forming 2 circles.

12. 12

    Cut each circle into 4 triangles.

13. 13

    Place triangles in single layer on baking sheet.

14. 14

    Lightly brush pita triangles with 2 tablespoons oil.

15. 15

    Sprinkle with pepper.

16. 16

    Broil until golden, watching closely to avoid burning and moving triangles on baking sheet to brown evenly, about 2 minutes.

17. 17

    Cool.

18. 18

    (Dip and pita triangles can be made 1 day ahead.

19. 19

    Keep dip chilled.

20. 20

    Store pita in airtight container.)

21. 21

    Serve dip with pita triangles and assorted raw vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.