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Tomato Spinach Spread

By: Eleonora Marinelli

"'Everyone at our get-togethers raves about this festive-looking zippy dip,' writes Eleonora Marinelli of Hagerstown, Maryland."

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 32 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

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.
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.