Save on Pinterest

Hot Spinach Spread with Pita Chips

Total Time

Prep: 30 min. Bake: 20 min.

Makes

16 servings (4 cups spread)

Warm and cheesy, this spread is absolutely scrumptious served on toasted pita wedges. Its colorful appearance makes a stunning addition to any buffet. —Teresa Emanuel, Smithville, Missouri
Hot Spinach Spread with Pita Chips Recipe photo by Taste of Home

Ingredients

  • 2 cups shredded Monterey Jack cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 package (8 ounces) cream cheese, cubed
  • 2 plum tomatoes, seeded and chopped
  • 3/4 cup chopped onion
  • 1/3 cup half-and-half cream
  • 1 tablespoon finely chopped seeded jalapeno pepper
  • 6 pita breads (6 inches)
  • 1/2 cup butter, melted
  • 2 teaspoons lemon-pepper seasoning
  • 2 teaspoons ground cumin
  • 1/4 teaspoon garlic salt

Directions

  1. 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.
  2. 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.
  3. Bake for 7-9 minutes or until crisp. Serve with spinach spread.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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 fiber), 8g protein.

Recommended Video