These elegant spinach-artichoke appetizer crisps couldn't be easier to make. Get out the pita breads and cream cheese, and we'll show you how.
What You Need
Original recipe yields 24 servings
4 pita bread s
2 Tbsp. olive oil, divided
6 small plum tomatoes, each cut into 4 slices
1 clove garlic, minced
1/4 tsp. pepper
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2/3 cup tightly packed baby spinach leaves, cut into thin strips
1/4 cup chopped drained marinated artichoke hearts
1/4 cup chopped red onion s
1 Tbsp. chopped fresh parsley
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Let's Make It
Heat oven to 400ºF.
Brush both sides of pitas evenly with 1 Tbsp. oil; place in single layer on baking sheet. Bake 6 to 8 min. or until crisp and golden brown on both sides, turning after 4 min. Cool.
Meanwhile, place tomato slices in single layer on separate parchment-covered baking sheet sprayed with cooking spray; brush with remaining oil. Sprinkle with garlic and pepper. Bake 15 to 20 min. or until tomatoes are roasted and softened. Cool.
Mix cream cheese spread, spinach and artichokes until blended; spread onto pitas. Top with tomatoes; sprinkle with onions and parsley. Cut into wedges,
Substitute 12 halved cherry tomatoes for the sliced plum tomatoes.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.