Spinach Tomato Spread

• 1 package (8 ounces) cream cheese, softened
• 1/3 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 medium tomatoes, seeded and chopped
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 small onion, finely chopped
• 1 tablespoon butter, melted
• 1 tablespoon olive oil
• 6 whole pita breads
• 1 teaspoon ground cumin
• 1 teaspoon lemon-pepper seasoning

1. In a small bowl, beat the cream cheese, milk, salt and cayenne until smooth. Stir in the tomatoes, spinach and onion. Spoon into an ungreased microwave-safe 9-in. pie plate.
2. Microwave, uncovered, on high for 5 minutes or until heated through, stirring once.
3. Meanwhile, combine butter and oil; brush over both sides of pitas. Cut each pita into eight wedges; place on ungreased
4. . Combine cumin and lemon-pepper; sprinkle over both sides of wedges.
5. Broil 4 in. from the heat for 2-3 minutes on each side or until lightly browned. Serve with spread.

cream cheese, milk, salt, cayenne pepper, tomatoes, spinach, onion, butter, olive oil, pita breads, ground cumin, lemonpepper seasoning

Taken from www.tasteofhome.com/recipes/spinach-tomato-spread/ (may not work)