Spinach And Garlic Dip With Pita Triangles And Vegetables Food

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 & GARLIC DIP WITH PITA TRIANGLES & 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 food 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.* Serve dip with pita triangles and assorted raw vegetables.

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 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 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 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.

GARLIC-SPINACH DIP

Steps:

• Mix all ingredients; cover.
• Refrigerate at least 3 hours or up to 3 days.
• Serve with cut-up fresh vegetables.

SPINACH-GARLIC DIP WITH PITA TRIANGLES & VEGGIES

Steps:

• Heat 1 1/2 teaspoons olive oil in large nonstick pan over medium-high heat. Add garlic saute 10 seconds (be carful not to burn). Add spinach and saute until wilted and tender about 2 minutes. Cool.
• Puree cooled spinach and green onions in food processors.
• In a bowl mix spinach onion mixture, sour cream and lemon juice. Season to taste with salt and pepper.
• Cover and chill at least 2 hours.
• Preheat broiler. Slice each pita bread horizontally in half, forming 2 circles. Cut each cirle into 4 triangles.
• Place triangles in single layer on baking sheet. Lightly brush with remaing 2 tablespoons of olive oil. (optional you can season with pepper, grlic or flavor of your choice).
• Broil untl golden watching closely to avoid burning and moving for even browning. Takes about 2 minutes. Cool.

SPINACH DIP WITH GARLIC, YOGURT AND DILL

Steps:

• If using fresh spinach, put it in a colander in the sink. Bring a kettle of water to a boil and pour it over the spinach to wilt it. Let the spinach cool completely, then use your hands to squeeze it very dry. Coarsely chop spinach and set it aside. If using frozen chopped spinach, just squeeze it out until it's very dry, then set aside.
• In a blender or food processor, combine scallions, yogurt, cream cheese, dill, parsley, garlic, 2 teaspoons lemon juice, zest, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. With the motor running, drizzle in olive oil and blend, scraping down the sides as needed, until the mixture is very smooth, 1 to 2 minutes.
• Scrape the mixture into a mixing bowl and fold in the chopped spinach until evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Dip will keep in the refrigerator for up to 4 days.
• Just before serving, taste and add more salt, pepper and lemon juice, if you like. To serve, scrape dip into a serving bowl, drizzle with olive oil, and sprinkle with Urfa or Aleppo pepper flakes, if desired.

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.