Dips

Spinach Dip & Pita Chips

This is another recipe from my friend Jennifer; it tastes like what we get at Trio’s a fabulous restaurant in Little Rock. Yum!

Spinach Dip & Pita Chips

8 oz. cream cheese
8 oz. Monterey Jack cheese
1/3 cup Parmesan cheese
1 can Ro-Tel
1/4 cup diced purple onion
1 (10-oz.) package frozen chopped spinach, thawed and excess water squeezed out
2 T. chopped jalapenos, or to taste

Melt cream cheese and Monterey Jack cheese in a large saucepan over low heat. Add Parmesan cheese, Ro-Tel, onion, spinach, and jalapenos. Stir until smooth.

May be served immediately, or made early and refrigerated several days ahead. Best warm or at room temperature.

Baked Pita Chips
Split pita bread into halves, then quarters. Brush each piece with melted butter or Butter Pam. Sprinkle with cumin and lemon pepper.

Bake at 325 degrees for 20 minutes. The bread becomes crisp as it cools. Store in airtight containers after cool.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s