Spinach Dip With Pita Toasts - cooking recipe

Ingredients

Spinach Dip
1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon chopped jalapeno
3/4 cup chopped onion
2 tomatoes, chopped
8 ounces cream cheese, softened
2 cups shredded monterey jack cheese
1/3 cup half-and-half
Pita Toasts
1/2 cup butter, melted
2 teaspoons lemon pepper
2 teaspoons cumin
6 pita bread rounds

Preparation

For the dip: Drain spinach and press out as much water as possible.
Combine the spinach, jalapenos, onions, tomatoes, cream cheese, Monterey Jack cheese and half and half in a medium bowl and mix well.
Spoon into a buttered baking dish and bake at 400\u00b0 for 20 to 25 minutes.
Serve with pita toasts.
For pita toasts:.
Combine the butter, lemon pepper and cumin in a shallow dish and mix well.
Slit each pita bread round in half so you have 2 rounds.
Cut each round into triangles (using a pizza cutter makes this very easy).
Dip each piece into butter mixture and place on a cookie and put under the broiler until crisp.