Avocado, Spinach, and Artichoke Dip with Toasted Pita Wedges

• servings: Makes 1 1/2 cup dip

Ingredients

TOASTED PITA WEDGES

4 whole-grain pitas (7-inch)

2 tablespoons extra-virgin olive oil

Fine sea salt

DIP

1 large or 2 small avocados (about ½ pound total), halved and pitted

1 tablespoon extra-virgin olive oil

1 tablespoon lemon juice, or more if needed

1 clove garlic, roughly chopped

¼ teaspoon fine sea salt

Pinch of red pepper flakes

Freshly ground black pepper

1½ cups packed baby spinach (about 1½ ounces)

½ cup well-drained marinated artichokes (from one 5- ounce jar)

Directions

FOR THE PITA CHIPS

Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.

Brush the pitas with olive oil on both sides, then lightly sprinkle salt on top. Stack 2 pitas evenly on top of each other and use a sharp chef's knife to slice them into 8 small wedges, like you would a pizza.

Repeat with the remaining 2 pitas. Arrange the wedges on the baking sheet in a single layer. Bake until the pita wedges are crisp and lightly golden, about 10 minutes, flipping half-way.

FOR THE DIP

Using a spoon, scoop the avocado flesh into a food processor. Add the olive oil, lemon juice, garlic, salt, pepper flakes, and several twists of black pepper. Blend until smooth, pausing to scrape down the sides as necessary.

Add the spinach and artichokes and pulse until they are roughly chopped, 15 to 20 times, pausing to scrape down the sides if necessary.

Season to taste with additional salt or lemon juice, if needed

Transfer the dip to a small serving bowl and serve with the toasted pita wedges on the side.

Notes

From: ‘Love Real Food’ by Kathryne Taylor

This dip stores surprisingly well-just press plastic wrap against the sur- face to prevent it from browning. It keeps well, chilled, for up to 4 days. Unfortunately, leftover pita wedges tend to get tough fairly quickly.