Taste of Home
Hot Spinach Spread with Pita Chips
TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 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
Ingredients
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2 cups shredded Monterey Jack cheese
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1 package (8 ounces) cream cheese, cubed
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2 plum tomatoes, seeded and chopped
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3/4 cup chopped onion
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1/3 cup half-and-half cream
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1 tablespoon finely chopped seeded jalapeno pepper
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6 pita breads (6 inches)
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1/2 cup butter, melted
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2 teaspoons lemon-pepper seasoning
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2 teaspoons ground cumin
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1/4 teaspoon garlic salt
Directions
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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.
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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.
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3.
Bake for 7-9 minutes or until crisp. Serve with spinach spread.
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.
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