Spinach and Garlic Dip with Pita Triangles and Vegetables

• 1 1/2 teaspoons plus 2 tablespoons olive oil
• 2 teaspoons finely chopped garlic
• 8 cups (packed) fresh spinach leaves (about 5 ounces)
• 1/2 cup chopped green onions
• 1 cup sour cream
• 1 teaspoon fresh lemon juice
• 2 6-inch-diameter pita breads
• Assorted raw vegetables

1. Heat 1 1/2 teaspoons oil in large nonstick skillet over medium-high heat.
2. Add garlic; saute 10 seconds.
3. Add spinach; saute until wilted and tender, about 2 minutes.
4. Cool.
5. Puree spinach and green onions in processor.
6. Transfer to medium bowl.
7. Mix in sour cream and lemon juice.
8. Season with salt and pepper.
9. Cover and chill.
10. Preheat broiler.
11. Slice each pita bread horizontally in half, forming 2 circles.
12. Cut each circle into 4 triangles.
13. Place triangles in single layer on baking sheet.
14. Lightly brush pita triangles with 2 tablespoons oil.
15. Sprinkle with pepper.
16. Broil until golden, watching closely to avoid burning and moving triangles on baking sheet to brown evenly, about 2 minutes.
17. Cool.
18. (Dip and pita triangles can be made 1 day ahead.
19. Keep dip chilled.
20. Store pita in airtight container.)
21. Serve dip with pita triangles and assorted raw vegetables.

olive oil, garlic, fresh spinach leaves, green onions, sour cream, lemon juice, vegetables

Taken from www.epicurious.com/recipes/food/views/spinach-and-garlic-dip-with-pita-triangles-and-vegetables-4317 (may not work)