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Tomato Spinach Spread


  • 1 package cream cheese, softened
  • 1/3 cup milk
  • 1/4 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 2 medium tomatoes, seeded and chopped
  • 1 package frozen chopped spinach, thawed and squeezed dry
  • 1 small onion, finely chopped
  • Pita Triangles:
  • 1 Tbsp. butter, melted
  • 1 Tbsp. olive oil
  • 6 whole pita breads
  • 1 tsp. ground cumin
  • 1 tsp. lemon-pepper seasoning


In a small mixing bowl, beat the cream cheese, milk, salt and cayenne until smooth. Stir in the tomatoes, spinach and onion. Spoon into an ungreased, microwave-safe 9 inch pie plate. Microwave, uncovered, on high for 5 minutes or until heated through, stirring once. Meanwhile, combine butter and oil; brush over both sides of pitas. Cut each pita into 8 wedges; place on ungreased baking sheets. Combine cumin and lemon pepper; sprinkle over both sides of wedges. Broil 4 inches from the heat for 2-3 minutes on each side or until lightly browned. Serve with spread.


By Robin from Washington, IA


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