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This warm, cheesy spread is absolutely scrumptious served on the toasted pita wedges. And its colorful appearance makes it perfect for the upcoming holidays. —Teresa Emanuel, Smithville, Missouri
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1/4 cup spread with 3 pita wedges equals 231 calories, 16 g fat (10 g saturated fat), 46 mg cholesterol, 381 mg sodium, 15 g carbohydrate, 1 g fiber, 8 g protein.
Originally published as Hot Spinach Spread with Pita Chips in Taste of Home October/November 2008, p61
Seeding TomatoesSummer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
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Reviewed on Mar. 25, 2012 by daduk
This recipe was very tasty, but the pita chips were outrageous. Loved them. I took this dish to a get together and everyone liked the dip but raved about the pita chips. What a delicious flavor. YUM....
Reviewed on Feb. 06, 2011 by janethil
This is a very easy and delicious recipe. I made it as an appetizer for a dinner party and the guests gobbled it up.
Reviewed on Jun. 06, 2010 by lurky27
Oh so good! I used reduced fat Monterey Jack cheese and fat free cream cheese and nobody noticed. I didn't make the pita chips...we just used regular pita bread and crackers.~ Theresa
Oh so good! I used reduced fat Monterey Jack cheese and fat free cream cheese and nobody noticed. I didn't make the pita chips...we just used regular pita bread and crackers.
~ Theresa
Reviewed on Jun. 02, 2010 by JanaKay
I have not made this dip yet. 2 questions please: 1)Could I sub. fresh spinach from my garden for the frozen? 1) How much of the fresh spinach would I substitute for the 10 ozs. of frozen?
Reviewed on Dec. 09, 2008 by dmastern
We loved it. However, we didn't realize we should have separated the pita wedges in half.
Reviewed on Oct. 17, 2008 by l2bake
I revised this recipe a little and served it with flour tortilla chips and I really enjoyed it.
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