Spinach Dip With Pita Toasts Recipes

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SPINACH DIP WITH PITA CRISPS



Spinach Dip with Pita Crisps image

This recipe is perfect for a game-day snack -- and much healthier than the restaurant version.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Yield Makes 2 cups

Number Of Ingredients 10

1 package (10 ounces) frozen chopped spinach, thawed
1 tablespoon olive oil
1 cup finely chopped scallions (about 1 bunch)
2 garlic cloves, minced
1 cup reduced-fat sour cream
1/4 cup finely grated Parmesan cheese
2 tablespoons fresh lemon juice
1/4 to 1/2 teaspoon hot sauce
Coarse salt and ground pepper
Pita Crisps for Spinach Dip

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.

THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

Steps:

  • Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
  • Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
  • Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

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 AND GARLIC DIP WITH PITA TRIANGLES AND VEGETABLES



Spinach and Garlic Dip with Pita Triangles and Vegetables image

Categories     Condiment/Spread     Food Processor     Garlic     Leafy Green     Onion     Appetizer     Broil     Sauté     Picnic     Vegetarian     Lemon     Chill     Sour Cream     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 1/2 teaspoons plus 2 tablespoons olive oil
2 teaspoons finely chopped garlic
8 cups (packed) fresh spinach leaves (about 5 ounces)
1/2 cup chopped green onions
1 cup sour cream
1 teaspoon fresh lemon juice
2 6-inch-diameter pita breads
Assorted raw 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 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

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