<< Back

Last Minute Spinach Dip


4  pitas

2  tablespoons  olive oil

1/4  teaspoon  kosher salt

1  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.

CSA Snapshot

Mailing list sign-up