Hot Spinach Spread With Pita Chips Recipes

HOT SPINACH SPREAD WITH PITA CHIPS

Hot Spinach Spread with Pita Chips image

Warm and cheesy, this spread is absolutely scrumptious served on toasted pita wedges. Its colorful appearance makes a stunning addition to any buffet. -Teresa Emanuel, Smithville, Missouri

Provided by Taste of Home

Categories Appetizers Snacks

Time 50m

Yield 16 servings (4 cups spread).

Number Of Ingredients 12

Ingredients

2 cups shredded Monterey Jack cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, cubed
2 plum tomatoes, seeded and chopped
3/4 cup chopped onion
1/3 cup half-and-half cream
1 tablespoon finely chopped seeded jalapeno pepper
6 pita breads (6 inches)
1/2 cup butter, melted
2 teaspoons lemon-pepper seasoning
2 teaspoons ground cumin
1/4 teaspoon garlic salt

Steps:

In a large bowl, combine the first 7 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly., Meanwhile, cut each pita bread into 8 wedges. Place in two 15x10x1-in. baking pans. Combine the butter, lemon pepper, cumin and garlic salt; brush over pita wedges. , Bake for 7-9 minutes or until crisp. Serve with spinach spread.

Nutrition Facts : Calories 231 calories, Fat 16g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 381mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

SPINACH AND GARLIC DIP WITH PITA TRIANGLES AND VEGETABLES

Spinach and Garlic Dip with Pita Triangles and Vegetables image

Categories Condiment/Spread Food Processor Garlic Leafy Green Onion Appetizer Broil Sauté Picnic Vegetarian Lemon Chill Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons plus 2 tablespoons olive oil
2 teaspoons finely chopped garlic
8 cups (packed) fresh spinach leaves (about 5 ounces)
1/2 cup chopped green onions
1 cup sour cream
1 teaspoon fresh lemon juice
2 6-inch-diameter pita breads
Assorted raw vegetables

Steps:

Heat 1 1/2 teaspoons oil in large nonstick skillet over medium-high heat. Add garlic; sauté 10 seconds. Add spinach; sauté until wilted and tender, about 2 minutes. Cool.
Puree spinach and green onions in processor. Transfer to medium bowl. Mix in sour cream and lemon juice. Season with salt and pepper. Cover and chill.
Preheat broiler. Slice each pita bread horizontally in half, forming 2 circles. Cut each circle into 4 triangles. Place triangles in single layer on baking sheet. Lightly brush pita triangles with 2 tablespoons oil. Sprinkle with pepper. Broil until golden, watching closely to avoid burning and moving triangles on baking sheet to brown evenly, about 2 minutes. Cool. (Dip and pita triangles can be made 1 day ahead. Keep dip chilled. Store pita in airtight container.)
Serve dip with pita triangles and assorted raw vegetables.

SPINACH DIP WITH HOMEMADE PITA CHIPS

Spinach Dip With Homemade Pita Chips image

I found the dip recipe in a book I have using Name brand foods. Homemade Pita chips are so good and are much lower in fat and if you use a whole wheat pita bread, than they are also higher in whole grains as well. Also, you can either make the chips ahead of time or have them warmed just before you serve the dip as well. Sometimes having oven fresh chips are great, especially with this dip! The recipe suggests to use low fat sour cream and mayonnaise, but you can use the full fat ones if you'd prefer.

Provided by LDSMom128

Categories Spinach

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 -6 large pita breads
1/2 teaspoon salt
3 tablespoons olive oil
4 ounces lipton dry vegetable soup mix
8 ounces light sour cream
1 cup light mayonnaise
10 ounces frozen chopped spinach, thawed and squeezed dry
8 ounces water chestnuts (optional)

Steps:

To make the pita chips, split the pita breads in half and cut into 4 triangled shape pieces.
Oil a large baking sheet with the olive oil and line the pita slices in even rows. Salt the slices well for taste. You can also add some black pepper for a little more spice to it as well.
Bake at 375 for about 10-12 minutes and the slices are toasted to a golden brown.
To make the dip, empty the soup mix packet into a medium sized bowl. Add the sour cream and the mayonnaise and stir well.
Add the drained spinach and the optional water chestnuts and stir well to combine. Chill for at least 2 hours.

Nutrition Facts : Calories 632.3, Fat 37.8, SaturatedFat 8.6, Cholesterol 40.9, Sodium 2892.6, Carbohydrate 64, Fiber 6.5, Sugar 9.7, Protein 12.9

HOT ASIAGO AND SPINACH DIP

Hot Asiago and Spinach Dip image

This cheesy and creamy hot dip is perfect for entertaining and can also be served as an appetizer. Serve with pita bread, baguette, tortilla chips, or veggies.

Provided by A. Lawlor

Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes

Time 40m

Yield 24

Number Of Ingredients 7

Ingredients

1 (8 ounce) package cream cheese, softened
½ cup mayonnaise
½ cup sour cream
2 teaspoons minced garlic
2 cups grated Asiago cheese
½ cup minced fresh parsley
1 ½ cups frozen chopped spinach, thawed and drained

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine the cream cheese, mayonnaise, sour cream, and garlic in a mixing bowl. Add the Asiago cheese and parsley; mix well. Press as much moisture out of the spinach as you can; stir into the mixture. Spread into the bottom of an 8 1/2 x 10 baking dish.
Bake in the preheated oven until the middle is bubbling and the edges are golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 1.2 g, Cholesterol 22.2 mg, Fat 10.5 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 4.8 g, Sodium 173.4 mg, Sugar 0.2 g

SPINACH DIP WITH PITA TOASTS

Spinach Dip With Pita Toasts image

This recipe would be a great addition to any party or get-together. Feel free to add more jalapenos if you want more heat.

Provided by Lvs2Cook

Categories Spinach

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon chopped jalapeno
3/4 cup chopped onion
2 tomatoes, chopped
8 ounces cream cheese, softened
2 cups shredded monterey jack cheese
1/3 cup half-and-half
1/2 cup butter, melted
2 teaspoons lemon pepper
2 teaspoons cumin
6 pita bread rounds

Steps:

For the dip: Drain spinach and press out as much water as possible.
Combine the spinach, jalapenos, onions, tomatoes, cream cheese, Monterey Jack cheese and half and half in a medium bowl and mix well.
Spoon into a buttered baking dish and bake at 400º for 20 to 25 minutes.
Serve with pita toasts.
For pita toasts:.
Combine the butter, lemon pepper and cumin in a shallow dish and mix well.
Slit each pita bread round in half so you have 2 rounds.
Cut each round into triangles (using a pizza cutter makes this very easy).
Dip each piece into butter mixture and place on a cookie and put under the broiler until crisp.

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