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