It’s been a food-a-thon around here. It started with the various holiday treats my students gave me last week, which we have been happily eating. I baked two batches of Christmas cookies over the weekend, and then my in-laws arrived yesterday, and we headed out for a fancy dinner. Cut to this morning when I baked a sour cream coffee cake, turkey chili, spicy spinach dip, and pita toasts. I don’t cook often, but when I do, I mean business.
I served the spicy spinach dip with the pita toasts as an afternoon snack. I would qualify the dip as Super Bowl worthy. I also like the fact that it has a festive feel due to the red tomatoes and green spinach. So, readers, Merry Christmas and happy snacking this holiday season!
- 2-3 T. chopped jalapenos (I used canned and drained)
- 3/4 c. chopped green onions
- 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
- 2 c. seeded and chopped tomatoes
- 8-oz cream cheese, softened
- 2 c. shredded Monterey Jack cheese
- 1/2 c. half and half
- Mix all ingredients together. Make sure the cream cheese is blended well.
- Pour into buttered ovenproof dish.
- Bake at 400 degrees until browned and bubbly (about 20 minutes).
Pita Toast Ingredients
- 1 package pita bread pockets
- 1/2 c. melted butter
- 2 t. lemon pepper
- 2 t. cumin
- Cut pita pockets into 8 triangles. Separate the triangles into halves.
- Blend butter, lemon pepper, and cumin.
- With a pastry brush, spread each piece of pita with butter mixture.
- Bate at 350 degrees until browned and crisp (about 10 minutes).
- You can use different herbs in the butter mixture for the pita toasts and serve them any time. Italian seasoning is a great replacement for the lemon pepper and cumin. Serve the Italian seasoning pita toasts with soup.
- The dip can be prepared ahead of time and refrigerated. Bake about 10 minutes longer if the dip has been in the refrigerator before it goes in the oven.