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Spinach Dip with Cajun Pita Chips

Spinach Dip with Cajun Pita Chips
I learned to make Cajun Pita Chips while working for a caterer. They're deliciously different dippers for my rich and creamy spinach dip. —Julia Morgan, Flatwoods, Kentucky
18 ServingsPrep: 10 min. + chilling Bake: 10 min.

Ingredients

  • 2 cups (16 ounces) sour cream
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup finely chopped sweet red pepper
  • 1/4 cup chopped green onions
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • CHIPS:
  • 5 pita breads (6 inches), halved and split
  • 1/2 cup butter, melted
  • 1/2 teaspoon Cajun seasoning
  • 1/4 teaspoon ground cumin

Directions

  • In a bowl, combine the sour cream, spinach, red pepper, onions,
  • garlic, salt and hot pepper sauce. Cover and refrigerate for at
  • least 1 hour.
  • Meanwhile, for chips, cut each pita half into four wedges. Combine
  • the butter, Cajun seasoning and cumin; brush over rough side of pita
  • wedges. Place on ungreased baking sheets. Bake at 400° for 8-10
  • minutes or until chips are golden brown and crisp. Serve with dip.
  • Yield: about 2-1/3 cups dip (6-1/2 dozen pita chips).
© Taste of Home 2013

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Spinach Dip with Cajun Pita Chips (continued)

Nutrition Facts: 1 serving (2 tablespoons) equals 149 calories, 10 g fat (6 g saturated fat), 31 mg cholesterol, 218 mg sodium, 11 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013