It’s Friday night.
Our son is at work and my husband and I are alone…
We should do something spontaneous…
Something romantic…
Something sexy…
I know the perfect thing!
Pita Chips.
That’s right. Pita Chips. We’re going to spice things up by making a Spinach Artichoke dip too. We are living on the wild side! I will even share my romantically, spontaneous, sexy recipes with you! Be warned though, they just might make your Friday night a little hotter! :-)
Friday Night Pita Chips
Six Pita Rounds
1/4 cup Olive Oil
1/2 tsp Salt
1/2 tsp Lemon Pepper
1/2 tsp Cumin
Preheat oven to 450 degrees. Cut each Pita round into eight wedges. (You’ll have 48 chips) Spread wedges out over a cookie sheet. Brush each wedge with Olive Oil and then sprinkle with Salt, Lemon Pepper and Cumin. Bake for 5 minutes. Enjoy!
Since every good chip needs a great dip, here is the Spinach Artichoke recipe too! The flavors really compliment the Cumin and Lemon pepper on the chips!
Spinach Artichoke Dip
8 oz sour cream
16 oz cream cheese, softened to room temperature
1 can artichoke hearts, finely chopped
1 box frozen spinach, thawed and squeezed dry
4 cloves garlic, minced
2 cups Cheddar/Jack cheese mix, grated
6 TBLS butter, divided in half
1/2 cup Paresan cheese, grated
3/4 cup dry bread crumbs
Preheat oven to 350 degrees (if you make the chips first, the oven will already be hot!)
Melt half the butter in a large pan over medium heat. Add the garlic and cook for about a minute until the garlic gets soft. Add artichokes and spinach, stir till combined and heated through. Add the sour cream and cream cheese. Heat until melted and smooth.
Finally, add the Cheddar/Jack mix and stir until cheese is completely melted. Pour into a greased 8X8 dish. To make the topping: combine remaining butter, bread crumbs and parmesan cheese till crumbly. Cover the artichoke mixture with the cheese topping.
Bake for 20 minutes. Let cool for about 10 minutes before serving. Enjoy!
Mmmmm…. now THAT is sexy! Have a great weekend everyone! :-)
- Six Pita Rounds
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp Lemon Pepper
- 1/2 tsp Cumin
- 8 oz sour cream
- 16 oz cream cheese softened to room temperature
- 1 can artichoke hearts finely chopped
- 1 box frozen spinach thawed and squeezed dry
- 4 cloves garlic minced
- 2 cups Cheddar/Jack cheese mix grated
- 6 in TBLS butter dividedhalf
- 1/2 cup Paresan cheese grated
- 3/4 cup dry bread crumbs
- Preheat oven to 450 degrees. Cut each Pita round into eight wedges. (You’ll have 48 chips) Spread wedges out over a cookie sheet. Brush each wedge with Olive Oil and then sprinkle with Salt, Lemon Pepper and Cumin. Bake for 5 minutes.
- Preheat oven to 350 degrees (if you make the chips first, the oven will already be hot!)
- Melt half the butter in a large pan over medium heat. Add the garlic and cook for about a minute until the garlic gets soft. Add artichokes and spinach, stir till combined and heated through. Add the sour cream and cream cheese. Heat until melted and smooth. Finally, add the Cheddar/Jack mix and stir until cheese is completely melted. Pour into a greased 8X8 dish. To make the topping: combine remaining butter, bread crumbs and parmesan cheese till crumbly. Cover the artichoke mixture with the cheese topping. Bake for 20 minutes. Let cool for about 10 minutes before serving
