Hot Spinach Spread With Pita Chips Recipe
Ingredients
| Shredded monterey jack cheese | 2 Cup (16 tbs) | |
| Frozen chopped spinach package | 1 , squeezed | |
| Cream cheese | 1 , cubed | |
| 2 plum tomatoes, seeded and chopped | ||
| Onion | 3/4 Cup (16 tbs), chopped | |
| Half and Half | 1/3 Cup (16 tbs) | |
| 1 tablespoon finely chopped seeded jalapeno pepper | ||
| 6 pita breads (6 inches) | ||
| Butter | 1/2 Cup (16 tbs), melted | |
| 2 teaspoons lemon-pepper seasoning | ||
| Ground cumin | 2 Teaspoon | |
| Garlic salt | 1/4 Teaspoon | |
Directions
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-inchx 10-inchx 1-inch baking pans.
Combine the butter, lemon-pepper seasoning, cumin and garlic salt; brush over the pita wedges.
Bake for 7-9 minutes or until crisp.
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-inchx 10-inchx 1-inch baking pans.
Combine the butter, lemon-pepper seasoning, cumin and garlic salt; brush over the pita wedges.
Bake for 7-9 minutes or until crisp.
Chef
