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Spinach Tomato Spread Recipe

Spinach Tomato Spread Recipe

"Everyone at our get-togethers raves about this festive-looking zippy dip," writes Eleonora Marinelli of Hagerstown, Maryland.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:32 servings

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

  • 1. 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.
  • 2. Microwave, uncovered, on high for 5 minutes or until heated through, stirring once.
  • 3. 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.
  • 4. 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).

Nutritional 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.