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Hot Spinach Spread With Pita Chips

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Ingredients
  Shredded monterey jack cheese 8 Ounce (2 Cups)
  Frozen chopped spinach 10 Ounce, thawed and squeezed dry (1 Package)
  Cream cheese 8 Ounce, cubed (1 Package)
  Plum tomatoes 2 , seeded and chopped
  Chopped onion 3⁄4 Cup (12 tbs)
  Half and half 1⁄3 Cup (5.33 tbs)
  Chopped seeded jalapeno pepper 1 Tablespoon
  6 inch pita breads 6
  Butter 1⁄2 Cup (8 tbs), melted
  Lemon pepper seasoning 2 Teaspoon
  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.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Spinach

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