Baked Fiesta Spinach Dip

• 1 c. chopped onion
• 1 Tbsp. vegetable oil
• 1 c. chunky medium salsa, well drained
• 1 (10 oz.) pkg. frozen chopped spinach, thawed
• 2 1/2 c. shredded Monterey Jack cheese
• 8 oz. light cream cheese, cubed
• 1 c. light cream
• 1/2 c. sliced black olives
• 1 c. chopped pecans

1. Saut the onion in oil in a medium skillet over medium heat until tender.
2. Add the salsa.
3. Drain the spinach and squeeze dry. Add the spinach to the skillet.
4. Cook for 2 minutes.
5. Pour the mixture into 1 1/2-quart baking dish.
6. Stir in 2 cups of the Monterey Jack, the cream cheese, cream and olives.
7. Sprinkle with the pecans.
8. Bake, uncovered, at 350u0b0 for 15 minutes.
9. Cover with foil and bake for 15 minutes longer.
10. Sprinkle with remaining 1/2 cup Monterey Jack.
11. Serve hot.
12. Yield:
13. 5 cups.

onion, vegetable oil, salsa, shredded monterey jack cheese, light cream cheese, light cream, black olives, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=94959 (may not work)