Easy Entertaining: Spinach Dip and Pita Chips

Spinach dip is easy to make, and doesn’t have to be as unhealthy as the prepacked store version. The same can be said for pita chips! Just slice them in quarters or sixths, place on a pam-sprayed cookie sheet, spraying again with oil and toasting for about 10 minutes in a 350 degree oven.

Spinach Dip

1/2 cup plain, low-fat greek yogurt
1/2 cup grated Parmesan or Pecorino
3 Tbs. low-fat or olive oil mayonnaise
1 package frozen chopped spinach, thawed and squeezed dry
1/4 finely minced white onion
2 cloves finely minced garlic
1/4 teaspoon smoked paprika
2 tsps. fresh lemon juice
freshly ground black pepper

Mix the greek yogurt, grated cheese, and mayonnaise together in a bowl. Add the herbs and mix well. Add the chopped spinach, and mix again. Serve at room temperature or heat in an oven-proof dish at 350 for 15-20 minutes, until the dip just starts to bubble. Serve alongside toasted pita chips.

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Published by

veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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