Recipe By : Ann Moreschi - Cooking with Class
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetarian
Amount Measure Ingredient -- Preparation Method
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2 Tbsp Oil
1 Med Onion -- Chopped
2 Ea Tomatoes -- peeled and chopped
1 Can Chopped Chilies Or Jalepenos -- 4 ox.
1 Pkg Froz Chopped Spinach -- thawed/squeezed dry
2 C Monterey Jack Cheese -- about 8 oz., grated
1 C Sour Cream
2 Cans Sliced Black Olives -- drained
1 Tbsp Red Wine Vinegar
1 Tbsp Garlic Powder -- scant
8 Oz Cream Cheese -- sliced into sm pcs
Tortilla Chips
Heat oil in medium skillet. Add onion and saute until softened. Add chopped
tomatoes and chilies and cook for two minutes.
Transfer onion mixture to large bowl and add spinach. Mix well. Stir in
remaining ingredients except for tortilla chips and mix well. Season with
salt and pepper.
Spoon into pam-sprayed shallow baking dish. (can be refridgerated for up to 2
days at this point. Return to room temperature before baking.)
Bake at 400 until bubbly and lightly browned, about 30 minutes.
Serve hot with tortilla chps.
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NOTES : Any leftover can be used on a baked potato or to season a can of peas.
