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Tomato Spinach Spread

Tomato Spinach Spread
"Everyone at our get-togethers raves about this festive-looking zippy dip," writes Eleonora Marinelli of Hagerstown, Maryland.
32 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 medium tomatoes, seeded and chopped
  • 1 package (10 ounces) 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 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.
© Taste of Home 2013

2 of 2

Tomato Spinach Spread (continued)

Directions (continued)

  • Broil 4 in. from the heat for 2-3 minutes on each side or until
  • lightly browned. Serve with spread. Yield: 4 cups (4 dozen pita
  • triangles).
Nutrition Facts: 1 serving (1/4 cup) equals 69 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 127 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2013