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Spinach Dip with Cajun Pita Chips
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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
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).
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |