Recipe - Festive Cocktail Bake

2 tablespoon Oil
1 md Onion Chopped
2 Tomatoes peeled and
Chopped
1 cn Chopped Chilies Or Jalepenos
4 Ox.
1 pack Froz Chopped Spinach
Thawed/squeezed dry
2 cup Monterey Jack Cheese
About 8 oz., grated
1 cup Sour Cream
2 cn Sliced Black Olives
Drained
1 tablespoon Red Wine Vinegar
1 tablespoon Garlic Powder scant
8 ounce Cream Cheese cut or sliced up into
small 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 pamsprayed 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.

Recipe By : Ann Moreschi Cooking with Class

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip