Nutrition Facts

  • One serving:
  • (2 tablespoons)
  • Calories:
  • 149
  • Fat:
  • 10 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 31 mg
  • Sodium:
  • 218 mg
  • Carbohydrate:
  • 11 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g

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

SERVINGS

18

CATEGORY

Appetizer

METHOD

Baked

PREP

10 min.

COOK

10 min.

TOTAL

20 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).

Printed from tasteofhome.com Oct 11, 2008

Copyright Reiman Media Group, Inc © 2008