How to make it

  • Preheat the oven to 400F.
  • Squeeze the excess water out of the spinach.
  • In a large bowl, combine the spinach, cream cheese, milk, tomatoes, onion and jalapeno pepper. Mix well to blend thoroughly.
  • Spoon into an ovenproof quiche pan (a small pie plate will work too) and bake for 20 minutes.
  • While the dip is baking, cut the pitas into wedges. Mix the cumin and lemon pepper together in a small bowl.
  • Place the pitas on a nonstick baking sheet and brush with the olive oil. Sprinkle with the cumin/lemon pepper mixture.
  • When the dip is done baking, broil the pitas until they are lightly browned, about 3 minutes.
  • Let the dip cool briefly, and serve it in the middle of a platter surrounded by the pita wedges.
  • NOTES: The pita wedges are so tasty prepared this way and can be served alone, in place of garlic bread, or with other dips and spreads.

Reviews & Comments 4

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    " It was excellent "
    misslizzi ate it and said...
    Yum! Yum! Jalapeno happiness!
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    " It was excellent "
    wynnebaer ate it and said...
    Oh yeah, bring on the heat...:)
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Love the addition of tomatoes and jalapenos here! Sounds very yummy! Thanks for this great post!
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    Mmmmm I love spinach dip with a kick!
    Was this review helpful? Yes Flag

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