Spinach Dip

This recipe is out of one of those little recipe books you get at the grocery store. This one "tasteofhome" was purchased from the magazine section of Walmart and it actually had a lot of really good appetizers in it. This recipe was originally called "Hot Spinach Spread" but it's a Spinach Dip, not a spread so I'm going with my title :)

Ingredients (Dip):
1 - Cup (250 g) Monterey Jack, Shredded
1/2 - Package (250 g) frozen chopped spinach, thawed and squeezed dry
1/2 - Package (250 g) cream cheese, cubed
1 - Plum Tomato, seeded and chopped
1/2 - Cup of onion, chopped
1/4 - Cup Half-and-Half cream
1 - Tbsp finely chopped seeded Jalapeno pepper (I often skip this and it tastes just as good but it lacks the heat people like to have in their spinach dips)

Ingredients (Chips):
3 - Pita Breads
1/4 - Cup melted butter
2 - Tsp lemon pepper seasoning
2 - Tsp ground cumin
1/4 - Tsp garlic salt

(I'm missing the spices in this picture...)

Directions:
In a large bowl, combine the dip ingredients.





Transfer to a greased baking dish



Bake uncovered at 375 Degrees F (I use the middle rack) for 25 minutes or until bubbly



While the Dip is baking, cut each pita bread into eight wedges



Place onto a flat baking sheet

Melt butter in microwave, add in lemon pepper, cumin and garlic salt. Mix together



Spread the butter mixture of the pita wedges, making sure you are getting the seasoning on each wedge



Bake wedges on the bottom rack (or the rack below the middle rack) for 7 - 9 minutes or until crisp





Serve the chips with the hot dip

2013/11/21 Update - My recipe normally calls for a Jalapeno pepper but I never have those around so when I made this again tonight, I added in some Red Pepper Flakes to give it a little bit of heat :)