Hot Spinach Spread With Pita Chips

• 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

1. In a large bowl, combine the first 7 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375u0b0 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.

shredded monterey, spinach, cream cheese, tomatoes, onion, cream, pepper, pita breads, butter, lemonpepper seasoning, ground cumin, garlic salt

Taken from www.tasteofhome.com/recipes/hot-spinach-spread-with-pita-chips/ (may not work)