Even before the COVD-19 pandemic that shuttered countries across the globe, my kids’ growth spurts were pushing my culinary creativity to the limit. Now that they are home, engaging in distance learning, they want to snack all. day. long. In addition to hearing my kids tell me they are getting tired of the same repeat foods, many of our grocery stores have had difficulty stocking food due to an increase in pandemic shopping. Up until this past week, I had been looking for pita chips every week since the shutdown began, to no avail. I finally decided to make my own pita chips using pita bread I normally have stocked in my pantry. And since comfort food is what we’ve been craving, I made our family’s spinach artichoke dip recipe.
Baked Pita Chips Recipe
A few years back, I made Greek Nachos with from-scratch pita chips. The homemade pita chips were a hit with my kids (pita chips are one of their favorite snacks), but I honestly have not made them in awhile because it’s so much easier to buy them.
I did not expect the stores to have run out of common foods during the shutdown. And while our local stores are starting to resemble a return to normalcy, I still have not been able to find pita chips. So here is my easy recipe for Baked Pita Chips. It only takes 10 minutes and the results are absolutely delicious.
- 2 Pita bread rounds
- 2 tbsp olive oil
- Himalayan sea salt
Preheat oven to 350ºF
Cut pita bread into triangles
Brush olive oil on both sides of pita bread triangles
Place on baking sheet prepared with cooking spray (I use an olive oil spray)
Bake for 8-10 minutes, or until crispy and browned (watch the pita chips carefully as they burn easily)
Spinach Artichoke Dip Recipe
This is my favorite Spinach Artichoke Dip Recipe. It has been in our family for years, although I cannot remember where it came from. It is creamy and hearty, and the optional Tabasco sauce gives this dip a delightful spicy kick. If you are looking to “healthify” this easy snack hack, you can opt for low-fat, organic varieties of the dairy ingredients and pair the dip with fresh veggies or multigrain pita chips.
Note: The original recipe is prepared on the stove then baked in the oven. I opted to make the dip in our slow cooker and the result was incredible! Just be sure to cook the dip on low.
- 2 tbsp salted butter
- 1 medium onion chopped
- 2 8 oz packages of frozen spinach thawed, drained, and chopped
- 1 14 oz can of artichoke hearts drained and chopped
- 1 8 oz container of cream cheese
- 1 8 oz container of sour cream
- 1 cup jack cheese shredded, divided
- 1 cup fresh parmesan cheese divided
- 1-2 tbsp hot sauce (Tabasco) optional
Melt butter in a large saucepan and sauté chopped onions until soft (alternatively, you can also do this in the slow cooker).
Combine sautéed onions, spinach, artichokes, cream cheese, sour cream, 3/4 cup Jack cheese, 3/4 cup Parmesan cheese and hot sauce in the slow cooker. Unlike traditional slow cooker recipes, you'll want to stir the dip occasionally and keep an eye on it so it doesn't brown on the edges.
If you prefer, you may pour the mixture into a 1/2 quart casserole dish and top with remaining cheeses. Bake for 10 minutes at 350F or until cheese melts and turns golden brown.
Smart & Final Snack Hack
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