Preheat oven to 400°. Squeeze the excess water out of the spinach. In a large bowl, combine the spinach, cream cheese, milk,
tomatoes, onion, and rehydrated CRUSHED JALAPENO PEPPER. Mix well to blend thoroughly. Spoon into an ovenproof quiche pan (a small
pie pan 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 melted butter and sprinkle with the spice mixture.
When the dip is done, broil the pitas until lightly browned, about 3 minutes. Let the dip cool briefly, and serve it in the middle
of a platter surrounded by the crispy pita wedges. The pita wedges are so delicious prepared this way they are great served alone,
in place of garlic bread, or with other dips and spreads.
Prep. time: 10 minutes
Baking time: 23 minutes