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Spinach Tomato Spread

"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.
  • Makes
    4 cups (4 dozen pita triangles)

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.
  • Broil 4 in. from the heat for 2-3 minutes on each side or until lightly browned. Serve with spread.
Nutrition Facts
1/4 cup: 69 calories, 4g fat (2g saturated fat), 9mg cholesterol, 127mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 2g protein.
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