Spinach Dip With Pita Toasts Recipes

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SPINACH DIP WITH PITA CRISPS



Spinach Dip with Pita Crisps image

This recipe is perfect for a game-day snack -- and much healthier than the restaurant version.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Yield Makes 2 cups

Number Of Ingredients 10

1 package (10 ounces) frozen chopped spinach, thawed
1 tablespoon olive oil
1 cup finely chopped scallions (about 1 bunch)
2 garlic cloves, minced
1 cup reduced-fat sour cream
1/4 cup finely grated Parmesan cheese
2 tablespoons fresh lemon juice
1/4 to 1/2 teaspoon hot sauce
Coarse salt and ground pepper
Pita Crisps for Spinach Dip

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.

SPINACH DIP WITH CAJUN PITA CHIPS



Spinach Dip with Cajun Pita Chips image

I learned to make Cajun Pita Chips while working for a caterer. They're deliciously different dippers for my rich and creamy spinach dip. -Julia Morgan, Flatwoods, Kentucky

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield about 2-1/3 cups dip (6-1/2 dozen pita chips).

Number Of Ingredients 12

2 cups sour cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup finely chopped sweet red pepper
1/4 cup chopped green onions
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
CHIPS:
5 pita breads (6 inches), halved and split
1/2 cup butter, melted
1/2 teaspoon Cajun seasoning
1/4 teaspoon ground cumin

Steps:

  • In a bowl, combine the sour cream, spinach, red pepper, onions, garlic, salt and hot pepper sauce. Cover and refrigerate for at least 1 hour., Meanwhile, for chips, cut each pita half into four wedges. Combine the butter, Cajun seasoning and cumin; brush over rough side of pita wedges. Place on ungreased baking sheets. Bake at 400° for 8-10 minutes or until chips are golden brown and crisp. Serve with dip.

Nutrition Facts :

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

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 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

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.

SPINACH DIP



Spinach Dip image

Categories     Condiment/Spread     Dairy     Leafy Green     Quick & Easy     Yogurt     Spring     Summer     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 11

3/4 pound spinach (about 1 bunch), coarse stems discarded and the leaves washed well and drained
1 cup plain yogurt
1/4 cup mayonnaise
1/2 cup peeled, seeded, and finely chopped cucumber
1/2 cup finely chopped radish
1/4 cup minced onion
2 scallions, minced
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
2 teaspoons minced fresh tarragon or 1/4 teaspoon dried, crumbled
1 teaspoon white-wine vinegar, or to taste
pita toasts or crudités as an accompaniment

Steps:

  • In a large heavy saucepan cook the spinach in the water clinging to the leaves, covered, over moderate heat, stirring once or twice, for 3 to 4 minutes, or until it is wilted, refresh it under cold water, and drain it well in a colander. Squeeze the spinach dry by handfuls and chop it fine. In a bowl stir together well the spinach, the yogurt, the mayonnaise, the cucumber, the radish, the onion, the scallions, the garlic paste, the tarragon, the vinegar, and salt and pepper to taste. Serve the dip with the pita toasts or the crudités.

CHUNKY CLAM AND BACON DIP WITH PITA TOASTS



Chunky Clam and Bacon Dip with Pita Toasts image

Categories     Cheese     Dairy     Herb     Pork     Shellfish     Appetizer     Quick & Easy     Bacon     Clam     Summer     Gourmet

Yield Makes 2 Cups

Number Of Ingredients 12

1/4 pound bacon (about 8 slices), chopped
two 6 1/2-ounce cans minced clams
8 ounces cream cheese, softened
1/4 cup sour cream
1/3 cup finely chopped red bell pepper
3 scallions, chopped fine
2 tablespoons finely chopped fresh basil leaves
1 teaspoon drained bottled horseradish
1 teaspoon fresh lemon juice, or to taste
3/4 teaspoon Worcestershire sauce
Tabasco to taste
Accompaniment:Pita Toasts or potato chips

Steps:

  • In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.
  • In a large sieve set over a bowl drain clams, reserving clam juice, and in another bowl whisk together cream cheese and sour cream. Whisk 2 tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.
  • Serve dip with toasts or chips.

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

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

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Top Asked Questions

What's the best way to make spinach dip?
Please give it to them. Consisting of spinach, artichoke hearts, mayonnaise and plenty of cheese, it bakes in the oven until bubbly and all the cheese is melted. Serve this spinach dip in a bread bowl or with crackers on the side. It can be warmed up or enjoyed chilled.
How to make spinach spread with pita chips?
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. 1/4 cup spread with 3 pita wedges: 231 calories, 16g fat (10g saturated fat), 46mg cholesterol, 381mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 8g protein.
What to serve with spinach and artichoke dip?
Excellent hot dip. Serve with tortilla chips or pita chips. If you love Applebee's® spinach and artichoke dip, this is the one for you. Serve with chips or bread and enjoy. This cheesy and creamy hot dip is perfect for entertaining and can also be served as an appetizer.

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