Low Carb: Hot Spinach with Pita Chips

hotspinach

Low Carb:  Hot Spinach Spread with Pita Chips Recipe

 

Ingredients

2 cups (8 ounces) 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

 

Directions

  1. In a large bowl, combine the first seven ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly.
  2. Meanwhile, cut each pita bread into eight wedges. Place in two 15-in. x 10-in. x 1-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. Yield: 16 servings (4 cups spread). 

 

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

 

Nutritional Facts

 

1 each: 231 calories, 16g fat (10g saturated fat), 46mg cholesterol, 381mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 8g protein

 

Health and Wellness Associates

Archived

312-972-WELL

 

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Posted on July 15, 2016, in Diets and Weight Loss, Foods, Uncategorized and tagged , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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