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Categories:Viewed: 53 - Published at: 6 years ago
Ingredients
- 4 -6 large pita breads
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 4 ounces lipton dry vegetable soup mix
- 8 ounces light sour cream
- 1 cup light mayonnaise
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 8 ounces water chestnuts (optional)
Method
- To make the pita chips, split the pita breads in half and cut into 4 triangled shape pieces.
- Oil a large baking sheet with the olive oil and line the pita slices in even rows. Salt the slices well for taste. You can also add some black pepper for a little more spice to it as well.
- Bake at 375 for about 10-12 minutes and the slices are toasted to a golden brown.
- To make the dip, empty the soup mix packet into a medium sized bowl. Add the sour cream and the mayonnaise and stir well.
- Add the drained spinach and the optional water chestnuts and stir well to combine. Chill for at least 2 hours.
