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