Hot Spinach Spread with Pita Chips

By ctozzi

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

Details

Servings 16
Preparation time 30mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 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.

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.

Bake for 7-9 minutes or until crisp. Serve with spinach spread.