Hot Spinach Spread with Pita Chips |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 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 perfect for the upcoming holidays. âTeresa Emanuel, Smithville, Missouri Ingredients:
2 cups (8 ounces) shredded monterey jack cheese |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 package (8 ounces) cream cheese, cubed |
2 plum tomatoes, seeded and chopped |
3/4 cup chopped onion |
1/3 cup half-and-half cream |
1 tablespoon finely chopped seeded jalapeno pepper |
6 pita breads (6 inches) |
1/2 cup butter, melted |
2 teaspoons lemon-pepper seasoning |
2 teaspoons ground cumin |
1/4 teaspoon garlic salt |
Directions:
1. In a large bowl, combine the first seven ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly.
2. Meanwhile, cut each pita bread into eight wedges. Place in two 15-in. x 10-in. x 1-in. baking pans. Combine the butter, lemon-pepper, cumin and garlic salt; brush over pita wedges.
3. Bake for 7-9 minutes or until crisp. Serve with spinach spread. Yield: 16 servings (4 cups spread).
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