Serve delicious party dip
warm with tortilla chips.
Fiesta
Dip
- 1/3 cup onion, diced
1 teaspoon olive oil
2 medium tomatoes, seeded and chopped
1 tablespoon canned chopped green chiles
1 (10-ounce) package chopped frozen spinach, thawed and well
drained
1 cup (4 ounces) Wisconsin Monterey Jack Cheese, coarsely grated
1 cup (4 ounces) Wisconsin Queso Quesadilla Cheese, coarsely
grated
1 8-ounce package Cream Cheese
1 (2.25-ounce) can sliced ripe olives, drained
Blue and yellow corn tortilla chips for accompaniment
- Preheat oven 400°F
(205°C).
- Cook onion in olive oil
in medium skillet over medium-high heat 5 minutes or until tender.
Add tomato and chiles; cook 2 minutes. Transfer mixture to a
large bowl; add spinach, cheeses and olives, stirring well.
- Spoon mixture into a buttered
2-quart baking dish.
- Bake, uncovered, for 30
to 35 minutes or until golden and bubbly.
- Serve warm with tortilla
chips.
Makes 6 cups.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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