Ingredients for Lemony Spinach Artichoke Dip With Pita Crisps
- Artichokes
- 1/2 cup sour cream
- Chickpeas
- 1/2 cup mayonnaise
- Laughing Cow Cheese
- Green Onions
- Fresh Lemon Juice
- Dry Vegetable Soup Mix
- Black Pepper
- Frozen Chopped Spinach
- Pita Pocket Bread
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Pinch of salt for pita crisps
- Cooking Spray
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How to Make Lemony Spinach Artichoke Dip With Pita Crisps
- Preheat oven to 375°F (190°C).
- Prepare pita crisps: Cut pita bread into triangles. Brush with olive oil and sprinkle with salt. Arrange on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy.
- While pita crisps are baking, prepare the dip: In a large bowl, combine the cream cheese, mayonnaise, sour cream, and grated Parmesan cheese. Mix until smooth.
- Stir in the lemon juice, garlic powder, onion powder, salt, and pepper. Mix well.
- Add the thawed spinach (squeeze out excess water) and artichoke hearts. Gently fold until combined.
- Pour the dip into an oven-safe dish. Bake for 20-25 minutes, or until heated through and bubbly.
- Serve the warm dip immediately with the pita crisps.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
27g
Fat
52g
Carbs
32g
