| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Appetizers, Vegetarian |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 1 |
md |
Onion — Chopped |
| 2 |
|
Tomatoes — peeled and |
|
|
Chopped |
| 1 |
cn |
Chopped Chilies Or Jalepenos |
| 4 |
|
Ox. |
| 1 |
pk |
Froz Chopped Spinach — |
|
|
Thawed/squeezed dry |
| 2 |
c |
Monterey Jack Cheese — |
|
|
About 8 oz., grated |
| 1 |
c |
Sour Cream |
| 2 |
cn |
Sliced Black Olives — |
|
|
Drained |
| 1 |
tb |
Red Wine Vinegar |
| 1 |
tb |
Garlic Powder — scant |
| 8 |
oz |
Cream Cheese — sliced into |
|
sm |
Pcs |
|
|
Tortilla Chips |
INSTRUCTIONS
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.
Recipe By : Ann Moreschi - Cooking with Class
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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