Spinach Dip with Cajun Pita Chips Recipe

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Spinach Dip with Cajun Pita Chips Recipe
Spinach Dip with Cajun Pita Chips Recipe photo by Taste of Home
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Spinach Dip with Cajun Pita Chips Recipe

Read Reviews
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Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 10 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 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).
Originally published as Spinach Dip With Cajun Pita Chips in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p35

Nutritional Facts

2 tablespoons: 149 calories, 10g fat (6g saturated fat), 31mg cholesterol, 218mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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).
Originally published as Spinach Dip With Cajun Pita Chips in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p35

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MY REVIEW
justmbeth User ID: 1196484 145548
Reviewed Feb. 19, 2012

"We've been making these chips for quite some time and love them. I finally got around to trying the spinach dip part of this recipe. It's ok, seemed to be missing something. I have other spinach dip recipes that I prefer."

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