Instructions

• STEP 1

  Place spinach in a colander and rinse under hot, running water (from the tap) to defrost. Take handfuls of the spinach and use your hands to gently squeeze out any excess water. Place in a 4-quart slow cooker insert.

  • 1 (16oz) bag frozen chopped spinach

• STEP 2

  Drain and roughly chop sun-dried tomatoes. Add to the insert with the spinach.

  • 1/2 cup sun-dried tomatoes, oil-packed

• STEP 3

  Cut cream cheese into small pieces and add to the insert.

  • 1 (8 oz) block cream cheese

• STEP 4

  Add sour cream, feta, and spices to the insert, then stir to combine the dip. Cover and cook the dip, stirring every 20 minutes, until warmed through and combined, 1-1½ hours on high.

  • 1 cup sour cream
  • 2 (4 oz) pkgs crumbled feta cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano, dried
  • 1/4 tsp salt
  • 1/4 tsp black pepper

• STEP 5

  Meanwhile, preheat oven to 400°F.

• STEP 6

  Place pitas on a flat surface. Holding a knife parallel to the cutting board, cut each pita in half horizontally to separate the two sides; cut or tear the bread into 2-inch pieces and divide between two large baking sheet pans. Drizzle with oil, then season with salt and pepper. Toss to coat and spread out in an even layer.

  • 6 white pita breads
  • 4 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

• STEP 7

  Place baking sheets in the oven (it doesn't have to be fully heated) and bake, tossing halfway through, until the pita chips are crisp, 6-8 minutes. Remove from the oven and set aside to cool.

• STEP 8

  Transfer spinach dip to a serving dish. Serve with pita chips for dipping. Enjoy!