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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 20 |
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great spinach WITHOUT artichoke dip! Awesome with the homemade pita chips. Experiment with your favorite spices for the chips. Ingredients:
1 (8 ounce) package cream cheese, softened |
1/3 cup milk |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
2 medium tomatoes, seeded and chopped |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1 small onion, finely chopped |
pita triangles |
1 tablespoon butter, melted |
1 tablespoon olive oil |
6 whole pita breads |
1 teaspoon ground cumin |
1 teaspoon lemon-pepper seasoning |
Directions:
1. In a small mixing bowl, beat the cream cheese, milk, salt and cayenne until smooth. Stir in the tomatoes, spinach and onion. Spoon into an ungreased microwave-safe 9-in. pie plate. Microwave, uncovered, on high for 5 minutes or until heated through, stirring once.
2. Meanwhile, combine butter and oil; brush over both sides of pitas. Cut each pita into eight wedges; place on ungreased baking sheets. Combine cumin and lemon-pepper; sprinkle over both sides of wedges. Broil 4 in. from the heat for 2-3 minutes on each side or until lightly browned. Serve with spread.
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