Spinach Dip with Cajun Pita Chips |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 18 |
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I learned to make Cajun Pita Chips while working for a caterer. They're deliciously different dippers for my rich and creamy spinach dip. Julia Morgan, Flatwoods, Kentucky Ingredients:
2 cups (16 ounces) sour cream |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1/4 cup finely chopped sweet red pepper |
1/4 cup chopped green onions |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon hot pepper sauce |
chips: |
5 pita breads (6 inches), halved and split |
1/2 cup butter, melted |
1/2 teaspoon cajun seasoning |
1/4 teaspoon ground cumin |
Directions:
1. In a bowl, combine the sour cream, spinach, red pepper, onions, garlic, salt and hot pepper sauce. Cover and refrigerate for at least 1 hour.
2. Meanwhile, for chips, cut each pita half into four wedges. Combine the butter, Cajun seasoning and cumin; brush over rough side of pita wedges. Place on ungreased baking sheets. Bake at 400° for 8-10 minutes or until chips are golden brown and crisp. Serve with dip. Yield: about 2-1/3 cups dip (6-1/2 dozen pita chips).
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