Spinach Dip With Homemade Pita Chips - cooking recipe

Ingredients

4 -6 large pita breads
1/2 teaspoon salt
3 tablespoons olive oil
4 ounces lipton dry vegetable soup mix
8 ounces light sour cream
1 cup light mayonnaise
10 ounces frozen chopped spinach, thawed and squeezed dry
8 ounces water chestnuts (optional)

Preparation

To make the pita chips, split the pita breads in half and cut into 4 triangled shape pieces.
Oil a large baking sheet with the olive oil and line the pita slices in even rows. Salt the slices well for taste. You can also add some black pepper for a little more spice to it as well.
Bake at 375 for about 10-12 minutes and the slices are toasted to a golden brown.
To make the dip, empty the soup mix packet into a medium sized bowl. Add the sour cream and the mayonnaise and stir well.
Add the drained spinach and the optional water chestnuts and stir well to combine. Chill for at least 2 hours.