Hot Spinach Spread with Pita Chips
Katrina
ingredients
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 1 package (10 ounces) frozen chopped spinach, thawed adn 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
- 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-quart baking dish. Bake, uncovered, at 375 F. for 20-25 minutes or until bubbly.
- 2
Meanwhile, cut each pita bread into eight wedges. Place in two 15-inchx10-inch baking pans. Combine the butter, lemon-pepper, cumin and garlic salt; brush over pita wedges. Bake for 7-9 minutes or until crisp. Serve with spinach spread.
Source: Taste of Home
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews