Hot Spinach Spread With Pita Chips
|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|
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.