From:	Karen Perry [kaboperry@hotmail.com]
Sent:	Saturday, December 12, 2009 4:57 PM
To:	rsw
Subject:	HOT TEA - OOPS I MEAN HOT DIP

  Spinach Dip with Pita Chips 
 
1 Tbsp - choppede jalapenos 
3/4 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 an half 
 
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 
 
2 tsp lemon pepper 
2 tsp ground cumin 
1/2 cup butter 
 
6 pita bread loaves 
 
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 trangle 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. 
 
Have fun tomorrow night - and HOT TEA - I mean HOT DIP 
 
Tootles Karen  

 
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