| Spinach and Garlic Dip | Appetizers |
|
11/2 tsp. plus 2 tbsp. olive oil
2 tsp. finely chopped garlic 8 cups(packed) fresh spinach leaves(about 5 ounces) 1/2 cup chopped green onions 1 cup sour cream |
1 tsp. lemon juice
2 6-inch-diameter pita breads Assorted raw vegetables BON APPE«TIT--AUG/97 |
Heat 11/2 tsp. oil in a large non-stick skillet over medium-high heat. Add garlic; sautˇ 10 seconds. Add spinach; sautˇ until wilted and tender, about 2 minutes. Cool.
Pureˇ spinach and green onions in a processor. Transfer to a medium bowl. Mix in sour cream and lemon juice. Season with salt and pepper. Cover and chill.
Preheat broiler. Slice each pita bread horizontally in half, forming 2 circles. Cut each circle into 4 triangles. Place triangles in a single layer on the baking sheet. Lightly brush pita triangles with 2 tbsp. oil. Sprinkle with pepper. Broil until golden, watching closely to avoid burning and moving triangles on baking sheet to brown evenly, about 2 minutes.Cool.
Dip and pita triangles can be made 1 day ahead. Keep dip chilled. Store pita in an air tight container.
Serve dip with pita triangles and assorted raw vegetables, such as mini carrots, colored pepper slices,zhuchini fingers etc.