Spinach Dip with Pita

Spinach Dip

Ingredients:

• 3 tablespoons chopped jalapenos
• ¾ cup onions, chopped
• 2 tomatoes, chopped
• 1 10-ounce package frozen chopped spinach
• 8 ounces cream cheese, softened
• 2 cups shredded Monterey Jack cheese (8 ounces)
• 1/3 cup half and half

Directions:

1. In a medium bowl, mix all ingredients together and pour into a buttered oven-proof dish. Bake at 400 degrees for 20-25 minutes. Serve warm with Pita Toasts.

Pita Toasts

Ingredients:

• 1 tablespoon lemon pepper
• 1 tablespoon ground cumin
• ¾ cup butter, melted
• 6 pita bread loaves

Directions:

1. In a saucepan, stir lemon pepper and cumin into melted butter. 
2. Halve pita breads; with tip of knife, open up each half into 2 pieces. 
3. Brush butter mixture on each section. 
4. Cut each section into about 3 triangles. 
5. Place on a broiler pan. Broil until crisp. Watch carefully, chips can burn quickly and easily.

*recipe from the Creme de Colorado cookbook