Ingredients
2 cups shredded Monterey Jack cheese1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 package (8 ounces) cream cheese, cubed2 plum tomatoes, seeded and chopped3/4 cup chopped onion1/3 cup half-and-half cream1 tablespoon finely chopped seeded jalapeno pepper6 pita breads (6 inches)1/2 cup butter, melted2 teaspoons lemon-pepper seasoning2 teaspoons ground cumin1/4 teaspoon garlic salt
Preparation
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.
