Menu

Hot Spinach Spread with Pita Chips

Add a Review
Total Time
Prep: 30 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Teresa Emanuel, Smithville, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 10, 2023

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

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Test Kitchen Approved

Hot Spinach Spread with Pita Chips

0 | 0 Reviews Add your review
Yield: 16 servings (4 cups spread)
Prep: 30 min
Cook: 20 min
Save Saved Saving print

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
Text Ingredients

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.

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.
Loading Popular in the Community
Loading Reviews