Spinach Dip With Cajun Pita Chips Food

SPINACH & ARTICHOKE DIP WITH HOMEMADE PITA CHIPS

Steps:

• Preheat oven to 350 degrees. In a bowl combine all of the dip ingredients and mix until it is well combined. Pour dip into a greased pie plate or 8x8 square pan and bake for 20 minutes or until bubbly and golden brown on top. Serve with Pita Chips or vegetables. Store in covered in refrigerator.
• Preheat oven to 400 degrees. Lay the cut triangles of pita bread onto a baking sheet that you have sprayed with non-stick spray. Drizzle olive oil over the top of each pita triangle and spread oil out with a pastry brush {or I used the tips of my fingers}, sprinkle with kosher salt. Bake for 8-12 minutes, depending on how crispy you like them. Serve with dip. Store in air tight container at room temperature.

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.

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 & 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 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.