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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 32 |
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Everyone at our get-togethers raves about this festive-looking zippy dip, writes Eleonora Marinelli of Hagerstown, Maryland. Ingredients:
1 package (8 ounces) cream cheese, softened |
1/3 cup milk |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
2 medium tomatoes, seeded and chopped |
1 package (10 ounces) 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 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.
2. Microwave, uncovered, on high for 5 minutes or until heated through, stirring once.
3. 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.
4. Broil 4 in. from the heat for 2-3 minutes on each side or until lightly browned. Serve with spread. Yield: 4 cups (4 dozen pita triangles).
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