Hot Spinach Spread With Pita Chips |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 16 |
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This warm, cheesy spread is absolutely scrumptious served on the toasted pita wedges, and its colorful appearance makes it festive for the Holidays. Ingredients:
2c. shredded monterey jack cheese |
1-10oz. pk. frozen chopped spinach, thawed and squeezed dry |
8oz. cream cheese, cubed |
2 plum tomatoes, seeded and chopped |
3/4c. chopped onion |
1/3c. half and half cream |
1tbs. finely chopped, seeded jalapeno pepper |
6 pita breads |
1/2c. butter, melted |
2tsp. lemon-pepper seasoning |
2tsp. ground cumin |
1/4tsp. garlic salt |
Directions:
1. In a large bowl, combine the first seven ingredients.
2. Tranfer to a greased 1-1/2qt. baking dish.
3. Bake, uncovered, at 375F for 20 minutes or until bubbly.
4. Meanwhile, cut each pita bread into eight wedges.
5. Place in two 15x10x1 inch baking pans.
6. Combine the butter, lemon-pepper seasoning, cumin and garlic salt; brush over the pita wedges.
7. Bake for 8 minutes or until crisp.
8. Serve pita wedges with the spinach spread.
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