Spinach Dip With Pita Crisps Recipes

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.

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 TOASTS

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 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.

SPINACH & ARTICHOKE DIP WITH PITA CHIPS

Steps:

• Thaw and drain spinach.
• Be certain to get all the liquid out. Add the rest of the ingredients, mix.
• Bake at 350 degrees Fahrenheit for 20-30 minutes, until top is golden brow n.
• - - - - - - - - - - - - - - - - - - Serving Ideas : Delicious with pita chips.
• * Exported from MasterCook * Pita Chips Recipe By : Claudia Landis Serving Size : 1 Preparation Time :0:30 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package whole wheat pita bread -- cut into wedges olive oil or vegetable cooking spray seasoning (such as Mrs.
• Dash) Cut pitas into 8-12 wedges per slice. Place the pita wedges onto a cookie sheet in a single layer.
• If using olive oil, brush the pita wedges with olive oil, then sprinkle with seasoning.
• If using cooking spray, sprinkle the pita wedges with seasoning, then spray.
• Bake at 350 degrees Fahrenheit until crisp, about 20 minutes.
• Pita chips may need to be turned half-way through in order to crisp on both sides.

SPINACH DIP WITH PITA CRISPS

Steps:

• DIP: Place spinach in a colander and 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.
• PITA: Preheat oven to 350 degrees.
• Split pita bread in half horizontally; brush cut sides with olive oil; cut each pita into 8 wedges (like a pizza).
• Arrange, cut sides up, on a baking sheet, sprinkle with salt and ground pepper.
• Bake until golden and crisp, 10-12 minutes.
• Serves 8.

LEMONY SPINACH ARTICHOKE DIP WITH PITA CRISPS

Steps:

• To make dip:.
• Stir artichokes, sour cream, chickpeas, mayonnaise, cheese, green onions, lemon juice, soup mix and black pepper together in a large bowl.
• Drain the thawed spinach, squeeze out as much as you can with your hands, then press between paper towels. Stir in the artichoke mixture. Cover and chill in the refrigerator 30 minutes(and up to 2 days).
• Serve with pita crisps.
• To make Pita Crisps:.
• Preheat oven to 350*F.
• Cut each pita bread in half. Then cut halves into wedges. Spray a baking sheet with cooking spray. Place wedges on baking sheet in a single layer.
• Combine oil, pepper, garlic powder and salt in a small bowl. Brush each triangle with the oil/spice mixture.
• Bake the wedges 8-10 minutes, or until light brown and crispy. Be sure to watch closely so they don't burn!