Spinach Dip With Cajun Pita Chips Recipes

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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 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

SPANAKOPITA DIP



Spanakopita Dip image

Serve this flavorful spinach dip with pita chips for wonderful appetizers. Perfect if you love Greek cuisine.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 2h10m

Yield 10

Number Of Ingredients 13

3 tablespoons butter or margarine
1 clove garlic, finely chopped
2 bags (6 oz each) fresh baby spinach leaves
1/4 teaspoon salt
1 container (8 oz) sour cream
4 oz (half of 8-oz package) cream cheese, softened
1/2 cup crumbled feta cheese (2 oz)
1 tablespoon chopped fresh dill weed
1 teaspoon grated lemon peel
1/3 cup pine nuts, toasted
2 tablespoons chopped green onions (2 medium)
Additional grated lemon peel, if desired
Pita chips, if desired

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.

Nutrition Facts : Calories 175, Carbohydrate 6 g, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 245 mg

CAJUN SPINACH DIP TO DIE FOR



Cajun Spinach Dip to Die For image

When in New Orleans a few years back, I bought a copy of 'Dat Little Cajun Cookbook by Chef Remy (not the chef in Ratatouille!). There are so many similar Spinach dips out there, Chef Remy's is a little different and more "made from scratch". I made some minor adjustments which are reflected here. (If cajun seasoning is unavailable, use seasoned salt with a pinch of cayenne or red pepper flakes)

Provided by Linky

Categories     Spinach

Time 55m

Yield 10 serving(s)

Number Of Ingredients 15

1/4 lb butter
1 cup onion, minced
1/2 cup bell pepper, minced (green or colored)
1/4 cup celery, minced
2 tablespoons garlic, minced
1 tablespoon parsley, dried and crumbled
1 tablespoon basil, dried and crumbled
1 teaspoon thyme leaves, dried and crumbled
1 teaspoon salt
1 teaspoon pepper
1 tablespoon cajun seasoning
2 tablespoons flour
2 cups half-and-half (can use evaporated milk)
10 ounces spinach (frozen, thawed, drained and chopped)
2 dashes pepper sauce (TABASCO Brand or other)

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.

SPINACH & ARTICHOKE DIP WITH PITA CHIPS



Spinach & Artichoke Dip with Pita Chips image

Here's the best spinach & artichoke dip recipe I've found. Tastes wonderful with homemade pita chips (recipe included). Guten Appetit!

Provided by Douglas J. Renze

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 package frozen spinach, chopped, thawed and drained
1 can green chili, chopped, drained
1 cup parmesan cheese, shredded
1 cup mayonnaise
1 can artichoke heart, diced fine
8 ounces monterey jack cheese, shredded

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.

Nutrition Facts : Calories 396.4, Fat 26, SaturatedFat 15.9, Cholesterol 75.6, Sodium 765.1, Carbohydrate 14.7, Fiber 3.7, Sugar 6.5, Protein 29.1

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