Pita Crisps For Spinach Dip Food

SPINACH DIP WITH CAJUN PITA CHIPS

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.

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.

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.

PITA CRISPS FOR SPINACH DIP

Steps:

• Preheat oven to 350 degrees. Split pita breads in half horizontally; brush cut sides with olive oil. Cut each round into eight wedges.
• Arrange, cut sides up, on two rimmed baking sheets. Sprinkle with salt and pepper. Bake until golden and crisp, 10 to 12 minutes.

PERFECT PITA CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush one side of each piece pita pocket with olive oil. Sprinkle the garlic powder, salt, and garlic salt over the pita pockets. Slice each pocket into 4 even triangles.
• Bake in preheated oven until the triangles turn a light brown color, 15 to 20 minutes.

PITA CHIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
• In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
• Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

SPINACH, ARTICHOKE AND BACON DIP WITH CRISPY PITAS

Steps:

• Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside.
• Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.
• Preheat the oven to 350 degrees F. Mix all of the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and add the spice mix. Drizzle the oil over all and toss well to coat. Put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.

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!

PARMESAN PIZZA CRISPS AND SPINACH DIP #RSC

Steps:

• Preheat oven to 425 degrees,.
• Pat out Pizza Dough into a rectangle. about 1/2 an inch thick , cut into strips, about 12 inches long,.
• Spray with butter flavored or olive oil cooking spray. Cut strips again into 6 inch lengths. Twist and sprinkle with the mixture of Parmesan Cheese and Chives. Put on cookie sheet with parchment paper sprayed with Butter or Olive Cooking Spray.
• Use 1/4 cup of the Parmesan Cheese and 2 tbsp of the chives to coat pizza crisps. Reserve other 1/4 cup of Parmesan Cheese to mix with the Spinach and the Hidden Valley Original Ranch Dressing.
• Cook in preheated oven for about 10 minutes. Set aside and cool for 10 minutes.
• After draining the spinach, mix spinach with Hidden Valley Ranch Original dressing and 1/4 cup of Parmesan Cheese. Fold and make spinach dip. Place in serving bowl. Once the Parmesan Crisps cool slightly for 10 minutes or so, serve on side with dip on an attractive tray or platter.

SPINACH AND GARLIC DIP WITH PITA TRIANGLES AND 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 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.

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 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.