Lemony Spinach Artichoke Dip With Pita Crisps

“Yum! While the pita crisps are baking, you can make up the dip. Quick and easy! Made for the RSC contest, January 2009.”
READY IN:
30mins
YIELD:
3 1/2 cups
UNITS:
US

Ingredients Nutrition

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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