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Tomato Spinach Spread

SUBMITTED BY: Eleonora Marinelli

"'Everyone at our get-togethers raves about this festive-looking zippy dip,' writes Eleonora Marinelli of Hagerstown, Maryland."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  20 Min
READY IN  20 Min

SERVINGS

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Servings
 

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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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2007 by Mandy
Adding the tomato to a traditional spinach dip, was so small and simple, but such a... MORE


 
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