Lemony Spinach Artichoke Dip With Pita Crisps |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Yum! While the pita crisps are baking, you can make up the dip. Quick and easy! Made for the RSC contest, January 2009. Ingredients:
1 (14 ounce) can artichokes, drained, chopped |
2/3 cup sour cream |
1/3 cup cooked chickpeas, drained, mashed well |
2/3 cup mayonnaise |
1/3 cup laughing cow cheese (original) |
3 tablespoons green onions, minced |
2 tablespoons fresh lemon juice |
1 (1 ounce) packet dry vegetable soup mix (knorr's or lipton's are good) |
1/4 teaspoon black pepper |
1 (10 ounce) package frozen chopped spinach, thawed |
6 pita pocket bread |
1/4 cup olive oil |
1/4 teaspoon black pepper |
1/4 teaspoon garlic powder |
1/4 teaspoon salt |
cooking spray |
Directions:
1. To make dip:.
2. Stir artichokes, sour cream, chickpeas, mayonnaise, cheese, green onions, lemon juice, soup mix and black pepper together in a large bowl.
3. Drain the thawed spinach, squeeze out as much as you can with your hands, then press between paper towels. Stir in the artichoke mixture. Cover and chill in the refrigerator 30 minutes(and up to 2 days).
4. Serve with pita crisps.
5. To make Pita Crisps:.
6. Preheat oven to 350*F.
7. Cut each pita bread in half. Then cut halves into wedges. Spray a baking sheet with cooking spray. Place wedges on baking sheet in a single layer.
8. Combine oil, pepper, garlic powder and salt in a small bowl. Brush each triangle with the oil/spice mixture.
9. Bake the wedges 8-10 minutes, or until light brown and crispy. Be sure to watch closely so they don't burn!
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