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Spinach Dip is perfect for holiday gatherings - it's easy to prepare and delicious, plus the red tomatoes and green jalapeños give it festive color. We think the heat level is just right, but you may want to decrease the jalapeño if you're serving this to children.

  • 1 10 oz. package frozen, chopped spinach, thawed and squeezed dry
  • 1 8 oz. package cream cheese, softened
  • 6 TB. milk
  • 2 Cups tomatoes, seeded and chopped (about 4 medium)
  • 1/2 Cup onion, minced (1 small onion)
  • 2 tsp. CRUSHED JALAPEÑO PEPPER rehydrated in 1 TB. water


  • 4 large pitas, cut into 6ths
  • 1 tsp. GROUND CUMIN
  • 1 tsp. LEMON PEPPER
  • 2 TB. melted butter or olive oil

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
Serves: 10-12

Jalapeno Peppers Crushed .7 oz. 1/2 cup jar
Cumin Ground 2.2 oz. 1/2 cup jar
Lemon Pepper Seasoning 2.8 oz. 1/2 cup jar

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