Fiesta Dip
Courtesy of Wisconsin Milk Marketing Board
Servings: 10
Prep Time: 15 Min.
Cook Time: 30 Min.
Prep Time: 15 Min.
Cook Time: 30 Min.
What you need:
* 1/3 c. onion,diced
* 1 tsp. olive oil
* 2 medium tomatoes, seeded and chopped
* 1 Tbsp. canned chopped green chiles
* 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
* 1 c. (4-oz.) Wisconsin Monterey Jack Cheese, coarsely grated
* 1 c. (4-oz.) Wisconsin Queso Quesadilla Cheese, coarsely grated
* 1 (8 oz.) pkg. cream cheese
* 1 (2.25-oz.) can sliced ripe olives, drained
* blue and yellow corn tortilla chips
* 1 tsp. olive oil
* 2 medium tomatoes, seeded and chopped
* 1 Tbsp. canned chopped green chiles
* 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
* 1 c. (4-oz.) Wisconsin Monterey Jack Cheese, coarsely grated
* 1 c. (4-oz.) Wisconsin Queso Quesadilla Cheese, coarsely grated
* 1 (8 oz.) pkg. cream cheese
* 1 (2.25-oz.) can sliced ripe olives, drained
* blue and yellow corn tortilla chips
What to do:
1. Preheat oven to 400°F.
2. Cook onion in olive oil in medium skillet over medium-high heat 5 min. or until tender. Add tomato and chiles; cook 2 min. Transfer mixture to a large bowl; add spinach, cheeses and olives, stirring well.
3. Spoon mixture into a buttered 2-quart baking dish. Bake, uncovered, for 30 to 35 min. or until golden and bubbly. Serve warm with tortilla chips.
2. Cook onion in olive oil in medium skillet over medium-high heat 5 min. or until tender. Add tomato and chiles; cook 2 min. Transfer mixture to a large bowl; add spinach, cheeses and olives, stirring well.
3. Spoon mixture into a buttered 2-quart baking dish. Bake, uncovered, for 30 to 35 min. or until golden and bubbly. Serve warm with tortilla chips.