Spinach Dip with Pita Chips 
 
1 	Tbls - choppeded jalapenos 
¾	cup chopped onions 
2 	Tomatoes (about 2 cups) 
1 	10 oz packageof frozen spinach, thawed and squeezed dry 
8 	oz cream cheese softened 
2 	cups shredded Monterey Jack Cheese 
1/3	cup half and half
Pita Toasts 
2 	tsp lemon pepper 
2 	tsp ground cumin 
½	cup butter 
6 	pita bread loaves 
 
 
In medium bowl, mix all ingredients together and pour into buttered oven proof dish.  Bake at 400 for 20-25 minutes.  Serve warm with pita toasts 
Pita Toasts: In saucepan, stir the pepper and cumin into melted butter.  Halve the pita breads, with the tip of knife open up each half into 2 pieces.  Cut pieces into triangle shapes.  Dip into butter mixture and place on broiler pan.  Broil until crisp. 
 
I doubled that butter recipe and if you remember it wasn't enough and we had to keep adding oil.  I would make lots more of that butter stuff and not add any oil to it - I think it made the pita's a bit more greasy - hey that's just my opinion for whatever that's worth, lol. 

SERVES: 12								SOURCE: Karen Perry