Low Carb: Hot Spinach with Pita Chips


Low Carb:  Hot Spinach Spread with Pita Chips Recipe



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



  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





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

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