Recipe - Baked Fiesta Spinach Dip - Hot

1 cup Pecans; chopped
1 tablespoon Oil
1 cup Salsa; chunky, drained
10 ounce Frozen spinach; squeezed dry
10 ounce Monterey jack cheese;
shredded
8 ounce Light cream
One half cup Black olives; cut or sliced up
1 cup Pecans; chopped

Preheat oven to 400°. Sauteonion 'til tender. Stir in salsa and spinach
and cook two minutes more. Transfer to 1 One half qt baking dish. Stir in two
cups jack cheese, cream cheese, cream & olives. Sprinkle with pecans. Bake
about 30 minutes until hot & bubbly; cover with foil last 15 minutes to
prevent burning. Top with remaining Jack and serve hot.
Posted to EATL Digest 10 Sep 96

Date: Wed, 11 Sep 1996 11:43:42 0500

From: "hassell@eecs.tulane.edu" hassell@EECS.TULANE.EDU