Tomato Spinach dip

By aamundson

Ingredients

• PITA TRIANGLES (IF MAKING):
• 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
• 1 tablespoon butter, melted
• 1 tablespoon olive oil
• 6 whole pita breads
• 1 teaspoon ground cumin
• 1 teaspoon lemon-pepper seasoning

Details

Servings 32
Preparation time 20mins
Cooking time 20mins

Preparation

Step 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.
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).



Nutrition 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.