2 cups Monterey Jack cheese
10 oz. thawed and drained frozen spinach
8 oz. cream cheese, cubed
2 plum tomatoes, seeded and chopped
¾ cup onion, chopped
1/3 cup half-and-half
1Tbps. finely chopped, seeded jalapeno
6 pita breads
½ cup butter, melted
2 tsp. lemon-pepper
2 tsp. ground cumin
¼ tsp. garlic salt
In a large bowl, mix first seven ingredients. Transfer to a 1 ½ qt. baking dish. Bake uncovered at 375˚ for 20-25 minutes.
Meanwhile, cut each pita into 8 wedges. Please on a baking sheet. Combine butter, lemon pepper, cumin and garlic salt. Brush mixture over pita wedges. Bake for 7-9 minutes or until crisp. Serve with warm spread.