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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