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Baked Fiesta Spinach Dip




Source of Recipe


from the cookbook, "Southern Scrumptious"


List of Ingredients





1 cup chopped onion
1 tablespoon vegetable oil
1 cup chunky medium salsa, well drained
1 (10 oz.) package frozen chopped spinach, thawed
2 1/2 cups shredded Monterey Jack cheese
8 oz. Light cream cheese, cubed
1/2 cup light cream cup sliced black olives
1 cup chopped pecans



Recipe



Saute the onion in oil in a medium skillet over medium heat until tender. Add the salsa. Drain the spinach and squeeze dry. Add the spinach to the skillet. Cook for 2 minutes. Pour the mixture into 1 1/2quart baking dish. Stir in 2 cups of the Monterey Jack and the cream cheese, cream and olives. Sprinkle with the pecans. Bake, uncovered, at 350 degrees for 15 minutes. Cover with foil and bake for 15 minutes longer. Sprinkle with the remaining 1/2 cup Monterey Jack. Serve hot. Yield: 5 cups