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Spinach Dip with Pita Crisps

This recipe is perfect for a game-day snack -- and much healthier than the restaurant version.

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups

Source: Everyday Food, January/February 2005


  • 1 package (10 ounces) frozen chopped spinach, thawed
  • 1 tablespoon olive oil
  • 1 cup finely chopped scallions (about 1 bunch)
  • 2 garlic cloves, minced
  • 1 cup reduced-fat sour cream
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1/4 to 1/2 teaspoon hot sauce
  • Coarse salt and ground pepper
  • Pita Crisps for Spinach Dip


  1. Place spinach in a colander; squeeze out excess liquid.

  2. Heat oil in a medium skillet over medium heat. Add scallions and garlic; cook, stirring often, until softened, about 3 minutes.

  3. Transfer to a large bowl. Add spinach, sour cream, cheese, lemon juice, hot sauce, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; stir well. Serve with Pita Crisps.

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