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Baked Fiesta Spinach Dip

1 c. chopped onion
1 T. 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
1/2 c. light cream
1 c. sliced black olives
1 c. chopped pecans

Sauté the onion in oil in a med. skillet over med. heat until tender. Add the salsa. Drain the spinach and squeeze dry. Add the spinach to the skillet. Cook for 2 mins. Pour the mixture into 1 1/2 qt. baking dish. Stir in 2 c. of the Monterey Jack and the cream cheese, cream and olives. Sprinkle with the pecans. Bake, uncovered, at 350 degrees for 15 mins. Cover with foil and bake for 15 mins. longer. Sprinkle with the remaining 1/2 c. Monterey Jack. Serve hot.
Makes 5 cups.
Tona in Bama

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