Hot Spinach Spread with Pita Chips

This warm, cheesy spread is absolutely scrumptious served on the toasted pita wedges. And its colorful appearance makes it perfect for the holidays.


4 cups (16 servings)


2 cups (8 ounces) shredded Monterey Jack cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) package 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 jalapeño 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


Preheat oven to 375°F (191°C). Grease a 1 1/2 quart baking dish with cooking spray.

In a large bowl, combine the first seven ingredients. Transfer to prepared baking dish.

Bake, uncovered, for 20 to 25 minutes or until bubbly. Meanwhile, cut each pita bread into eight wedges. Place in two 15 x 10 x 1-inch baking pans. Combine the butter, lemon-pepper, cumin and garlic salt; brush over pita wedges.

Bake for 7 to 9 minutes or until crisp. Serve with spinach spread.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 20 minutes

Additional Information

When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutritional Information

Amount per serving (1/4 cup spread with 3 pita wedges): calories 231, fat 16 g (saturated fat 10 g), cholesterol 46 mg, sodium 381 mg, carbohydrate 15 g, fiber 1 g, protein 8 g.

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