Most creamy spinach dips call for frozen spinach but if you go to the dining hall you can fill up on fresh spinach from the salad bar; go ahead and grab as much as you want. Grab two balls of cream cheese, a spoon of chickpeas or artichoke, two handfuls of cheddar cheese (please don’t actually put your hand in the salad bar), and three pitas from Kivo.

You’ll want to chop your spinach onions and chickpeas very finely so that they can cook quickly so you’re not spending all your valuable studying time in the kitchen. Lightly sauté the spinach, onions, chickpeas or artichokes until spinach is dark green. Add your vegetables to a bowl with most of the cheese and 1 or 2 balls of cream cheese depending on how creamy you want it. Mix these around in a separate bowl and pour into an oven safe dish. Cover with some extra cheddar cheese and heat in an oven for 12 minutes at 400 degrees.  Don’t forget to toast your pita bread for the last few minutes your dip is cooking.  Then chop your pita up and enjoy!

I hope you enjoyed this! I know I did. If you have any questions while your cooking feel free to E-mail me at kberman@fandm.edu  and took out for another recipe in the next article!