Spinach Dip with Crispy Pitas
(from redmed2000’s recipe box)
Source: Penzey's Spices
Prep time: 10 minutes
Cook time: 23 minutes
Serves 12 people
Categories: appetizers, not tried
Ingredients
- 1-10 oz. package frozen, chopped spinach, thawed and squeezed dry
- 1- 8 oz. package cream cheese, softened
- 6 TB. milk
- 2 Cups tomatoes, seeded and chopped (about 4 medium)
- 1/2 Cup onion, minced (1 small onion)
- 2 tsp. crushed jalapeno pepper rehydrated in 1 TB. water
- 4 large pitas, cut into 6ths
- 1 tsp. ground cumin
- 1 tsp. lemon pepper
- 2 Tbsp. melted butter or olive oil
Directions
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Preheat oven to 400°.
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Squeeze the excess water out of the spinach.
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In a large bowl, combine the spinach, cream cheese, milk, tomatoes, onion, and rehydrated crushed jalapeno pepper.
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Mix well to blend thoroughly.
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Spoon into an ovenproof quiche pan (a small pie pan will work, too) and bake for 20 minutes.
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While the dip is baking, cut the pitas into wedges.
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Mix the cumin and lemon pepper together in a small bowl.
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Place the pitas on a nonstick baking sheet and brush with melted butter and sprinkle with the spice mixture.
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When the dip is done, broil the pitas until lightly browned, about 3 minutes.
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Let the dip cool briefly, and serve it in the middle of a platter surrounded by the crispy pita wedges.
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The pita wedges are so delicious prepared this way they are great served alone, in place of garlic bread, or with other dips and spreads.