DIP:

1 tbsp. chopped jalapenos
3/4 c. chopped onion
2 tomatoes, chopped
1 (10 oz.) pkg. frozen spinach, thawed and squeeze dried
8 oz. cream cheese, softened
2 c. shredded Monterey Jack cheese
1/3 c. half and half

FOR PITA TOAST:

6 pita bread loaves
2 tsp. lemon pepper
2 tsp. ground cumin
1/2 c. melted butter

Dip: In medium bowl mix all ingredients together and pour into a buttered oven proof dish. Bake at 400 degrees for 20-25 minutes. Serve warm with pita toasts (below).

Pita Toasts: In saucepan, stir pepper and cumin into melted butter. Cut pita loaves into 1/8th's and tear open gently. Brush melted butter mixture onto bread triangles and broil until brown and crisp.