Spinach dip with homemade pita bread
9 Mar
A while ago, I was taking care of a few things around my apartment, when I realized that I had bookmarked a recipe for pita bread. If you haven’t noticed already, I enjoy making things from scratch, especially if I’ve never made it before.
Though the road to homemade pita bread was a relatively painless process, I wasn’t too thrilled with the way mine came out. The dough needed to be a bit more elastic. I think I also forgot to let the dough rest once more before popping them into the oven. I will have to figure out what went wrong and then do another post with the recipe.
Don’t worry. I will post the spinach dip recipe, even though it was an afterthought in order to make up for the mediocre pita bread. At the store, I grabbed frozen artichokes but they were $4.19 for a 8 oz. box so I screamed and ran in the other direction. Fortunately, frozen spinach was on sale so I grabbed two.
Recipe: Spinach dip
Makes 6-8 servings.
Ingredients:
8 oz. of Philadelphia Cream cheese (room temperature)
1 box of frozen spinach (thawed)
1/2 cup of freshly grated Parmesan cheese
1/3 cup of sour cream
2 tablespoons of mayonnaise
1 garlic clove
Fresh cracked pepper to taste
Procedure:
1. Heat oven to 375.
2. Make sure spinach has thawed. Squeeze excess water out and drain. Leave in colander.
3. Mix cream cheese, spinach, sour cream, mayonnaise in a large bowl. Grate about 1/4 cup of cheese into the bowl. Save remaining amount of cheese for topping.
4. Grate about 1/2 of the garlic clove into the bowl as a way to add garlic to the dish without overpowering.
5. Add pepper. Move to a baking pan (any size) and top with cheese. (I used 4 small ramekins).
6. Bake for 20-25 minutes, or until the cheese is crispy and golden brown.
7. Serve with pita bread.
