Hot Spinach Spread with Pita Chips Recipe |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Hot Spinach Spread with Pita Chips Recipe
2. Hot Spinach Spread with Pita Chips Recipe photo by Taste of Home
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5. This warm, cheesy spread is absolutely scrumptious served on the toasted pita wedges. And its colorful appearance makes it perfect for the upcoming holidays. —Teresa Emanuel, Smithville, Missouri
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11. Hot Spinach Spread with Pita Chips RecipePrep: 30 min. Bake: 20 min.
12. Yield: 16 Servings
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14. Ingredients
15. •2 cups (8 ounces) shredded Monterey Jack cheese
16. •1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
17. •1 package (8 ounces) cream cheese, cubed
18. •2 plum tomatoes, seeded and chopped
19. •3/4 cup chopped onion
20. •1/3 cup half-and-half cream
21. •1 tablespoon finely chopped seeded jalapeno pepper
22. •6 pita breads (6 inches)
23. •1/2 cup butter, melted
24. •2 teaspoons lemon-pepper seasoning
25. •2 teaspoons ground cumin
26. •1/4 teaspoon garlic salt
27. Directions
28. •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.
29. • 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.
30. • Bake for 7-9 minutes or until crisp. Serve with spinach spread. Yield: 16 servings (4 cups spread).
31. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
32. Nutritional Facts 1/4 cup spread with 3 pita wedges equals 231 calories, 16 g fat (10 g saturated fat), 46 mg cholesterol, 381 mg sodium, 15 g carbohydrate, 1 g fiber, 8 g protein
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