Spinach Tomato Spread Recipe

4 2 4
Spinach Tomato Spread Recipe
Spinach Tomato Spread Recipe photo by Taste of Home
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Spinach Tomato Spread Recipe

Read Reviews
4 2 4
Publisher Photo
"Everyone at our get-togethers raves about this festive-looking zippy dip," writes Eleonora Marinelli of Hagerstown, Maryland.
MAKES:
32 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
32 servings
TOTAL TIME:
Prep/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 mixing 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. 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).
Originally published as Tomato Spinach Spread in Taste of Home February/March 2005, p53

Nutritional Facts

1/4 cup: 69 calories, 4g fat (2g saturated fat), 9mg cholesterol, 127mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 2g protein.

  • 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
  1. In a small mixing 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.
  2. 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. 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).
Originally published as Tomato Spinach Spread in Taste of Home February/March 2005, p53

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Reviews forSpinach Tomato Spread

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MY REVIEW
tnhoneypot21 User ID: 132242 148015
Reviewed Jun. 5, 2009 Edited Jun. 7, 2009

"I made this a couple of times for parties and everyone loved it. The tomatoes give it an interesting twist. My cousin was asking for it so making it again this weekend."

MY REVIEW
HBcook User ID: 2966570 151360
Reviewed Apr. 14, 2009

"All I can say it blah! no flavor and uninteresting."

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