*  Exported from  MasterCook II  *
 
                           Festive Cocktail Bake
 
 Recipe By     : Ann Moreschi - Cooking with Class
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Tbsp          Oil
    1      Med           Onion -- Chopped
    2      Ea            Tomatoes -- peeled and chopped
    1      Can           Chopped Chilies Or Jalepenos -- 4 ox.
    1      Pkg           Froz Chopped Spinach -- thawed/squeezed dry
    2      C             Monterey Jack Cheese -- about 8 oz., grated
    1      C             Sour Cream
    2      Cans          Sliced Black Olives -- drained
    1      Tbsp          Red Wine Vinegar
    1      Tbsp          Garlic Powder -- scant
    8      Oz            Cream Cheese -- sliced into sm 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 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.
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Any leftover can be used on a baked potato or to season a can of peas.

Plain Text Version of This Recipe for Printing or Saving