Spicy Spinach Dip With Crispy Pita Chips |
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Prep Time: 0 Minutes Cook Time: 23 Minutes |
Ready In: 23 Minutes Servings: 10 |
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This isn't your typical spinach dip. It has a jalapeno pepper in it that really takes it to a new place. Ingredients:
1 10oz package of frozen, chopped spinach, thawed and squeezed dry |
1 8oz package of cream cheese, softened |
6 tablespoons of milk |
2 cups of tomatoes, seeded and chopped (about 4 medium) |
1/2 cup onion, minced (about 1 small onion) |
1 jalapeno pepper, deseeded and minced |
pita chips: 4 large pitas cut into 6ths, 1 teaspoon ground cumin, 1 teaspoon lemon pepper 2 tablespoons olive oil or melted butter |
Directions:
1. Preheat the oven to 400F.
2. Squeeze the excess water out of the spinach.
3. In a large bowl, combine the spinach, cream cheese, milk, tomatoes, onion and jalapeno pepper. Mix well to blend thoroughly.
4. Spoon into an ovenproof quiche pan (a small pie plate will work too) and bake for 20 minutes.
5. While the dip is baking, cut the pitas into wedges. Mix the cumin and lemon pepper together in a small bowl.
6. Place the pitas on a nonstick baking sheet and brush with the olive oil. Sprinkle with the cumin/lemon pepper mixture.
7. When the dip is done baking, broil the pitas until they are lightly browned, about 3 minutes.
8. Let the dip cool briefly, and serve it in the middle of a platter surrounded by the pita wedges.
9. NOTES: The pita wedges are so tasty prepared this way and can be served alone, in place of garlic bread, or with other dips and spreads.
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