Tomato Spinach Spread
from Taste of Home Magazine
1 pkg (8 oz) cream cheese, softened
1/3 cup milk
1/4 tsp salt
1/4 tsp cayenne pepper
2 medium tomatoes, seeded and chopped
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry in paper towel
1 small onion, finely chopped
In a small mixing bowl, beat cream cheese, milk, salt and cayenne until smooth. Stir in tomatoes, spinach and onion. Spoon into an ungreased glass pie plate. Microwave, uncovered, on high for 5 minutes until heated through, stirring once.
Pita Triangles:
1 Tbl butter, melted
1 Tbl olive oil
6 whole pita breads
1 tsp ground cumin
1 tsp lemon-pepper seasoning
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" from heat for 2-3 minutes each side, until lightly browned. Serve with spread.
|