Spinach Dip With Cajun Pita Chips Recipes

HOT ASIAGO AND SPINACH DIP

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.

HOT SPINACH SPREAD WITH PITA CHIPS

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.

SPINACH DIP WITH PITA CRISPS

Steps:

• Place spinach in a colander; squeeze out excess liquid.
• Heat oil in a medium skillet over medium heat. Add scallions and garlic; cook, stirring often, until softened, about 3 minutes.
• Transfer to a large bowl. Add spinach, sour cream, cheese, lemon juice, hot sauce, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; stir well. Serve with Pita Crisps.

CARAMELIZED ONION AND SPINACH DIP RECIPE BY TASTY

Steps:

• Heat the olive oil in the 2.5-quart saucepan over medium-high heat. Add the rosemary sprigs and fry until fragrant and the leaves are crisp, 1 minute. Using tongs, remove the rosemary and transfer to paper towels to drain. If any leaves are left behind in the oil, remove with a slotted spoon and transfer to the paper towels as well.
• Return the pan with the oil to medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, 20-25 minutes.
• Add the garlic and cook for 1 minute, until fragrant.
• Stir in the spinach and cook for 2 minutes to evaporate any excess moisture. Add the cream cheese and cook, stirring, until completely melted and incorporated into the onions and spinach.
• Remove the pan from the heat and stir in the sour cream, mayonnaise, lemon zest, salt, pepper, and lemon juice. Let cool to room temperature or cover with plastic wrap and refrigerate for up to 2 days.
• Remove the rosemary leaves from the stems over a cutting board. Crush with your fingers or finely chop with a knife.
• Transfer the dip to a serving dish and smooth the top. Sprinkle with the fried rosemary and serve with pita chips, toasted bread, or crudités.
• Enjoy!

SPANAKOPITA DIP

Steps:

• In 4- to 5-quart Dutch oven, melt butter over medium heat. Cook garlic in butter 1 minute. Add spinach; sprinkle with salt. Cook 1 to 2 minutes or just until spinach is wilted. Drain spinach; squeeze dry.
• In food processor, place spinach mixture, sour cream, cream cheese, feta cheese, dill and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until smooth, scraping bowl once. Into serving bowl, spoon spinach mixture. Cover; refrigerate 2 hours to blend flavors. Top with pine nuts, green onions and additional lemon peel. Serve with pita chips.

SPINACH DIP WITH HOMEMADE PITA CHIPS

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.

CAJUN SPINACH DIP TO DIE FOR

Steps:

• Melt butter in 1 quart saucepan.
• When bubbly, add veggies. Saute until onion begins to look translucent.
• Add herbs and seasonings, stir well.
• Add flour and stir until blended.
• Add cream/milk and whisk until mixture thickens.
• Cover, reduce heat and simmer for 15 minutes, stir frequently.
• Add spinach and stir in well.
• Cover and continue to simmer another 15 minutes.
• Remove from heat, stir in pepper sauce, allow to cool for 1 1/2 hours.
• May be served hot right from the pot!
• Want it cold? Refrigerate for 6 - 12 hours.
• Freezes well.