Hot Spinach Spread with Pita Chips

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.

from nemtown