Hot Spinach Spread with Pita Chips
“Warm and cheesy, this spread is absolutely scrumptious served on toasted pita wedges. Its colourful appearance makes a stunning addition to any buffet.” —Teresa Emanuel, Smithville, Missouri
| Servings | Prep Time | Cook Time |
| 16servings (4 cups spread) | 30minutes | 20minutes |
| Servings | Prep Time |
| 16servings (4 cups spread) | 30minutes |
| Cook Time |
| 20minutes |
Ingredients
- 2 cups shredded Monterey Jack cheese
- 1 package frozen chopped spinach thawed and squeezed dry, 10 ounces
- 1 package cream cheese cubed, 8 ounces
- 2 plum tomatoes seeded and chopped
- 3/4 cup chopped onion
- 1/3 cup half-and-half cream
- 1 tbsp finely chopped seeded jalapeno pepper
- 6 pita breads 6 inches
- 1/2 cup butter melted
- 2 tsp lemon-pepper seasoning
- 2 tsp ground cumin
- 1/4 tsp garlic salt
Portions: servings (4 cups spread)
Units:
|
Ingredients
Portions: servings (4 cups spread)
Units:
|
Instructions
- In a large bowl, combine the first 7 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 8 wedges. Place in two 15x10x1-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.
Recipe Notes
Nutrition Facts
1/4 cup spread with 3 pita wedges: 231 calories, 16g fat (10g saturated fat), 46mg cholesterol, 381mg sodium, 15g carbohydrate (1g sugars, 1g fibre), 8g protein.
