I made this last weekend for our game night, and it was super yummy!
Hot Spinach Spread with Pita Chips
2 cups (8 oz) shredded Monterey Jack cheese
10 oz frozen chopped spinach, thawed and squeezed dry
8 oz cream cheese, cubed
2 plum tomatoes, seeded and chopped
3/4 cup chopped onion
1/3 cup half-and-half cream
1 Tbs finely chopped, seeded jalapeno pepper
6 pita breads (6 inch)
1/2 cup butter, melted
2 tsp lemon-pepper seasoning
2 tsp ground cumin
1/4 tsp garlic salt
1. In a large bowl, combine the first seven ingredients. Transfer to a greased 1-1/2 quart baking dish. Bake, uncovered, at 375 for 20-25 minutes or until bubbly.
2. Meanwhile, cut each pita bread into eight wedges. Place on two cookie sheets. 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.
Yield: 16 servings (4 cups spread)
One serving = 1/4 cup spread with 3 pita wedges
Nutriton Information: 231 calories, 16g fat, 10g saturated fat, 46mg cholesterol, 381 mg sodium, 15g carbohydrate, 1g fiber, 8g protein.
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