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CHEF JEFF -- ONE BYTE AT A TIME: Fiesta Dip

Get ready for a Cinco de Mayo feast by trying the following recipe in advance.

Fiesta Dip

1/3 cup onion, diced

1 teaspoon olive oil

2 medium tomatoes, seeded and chopped

1 tablespoon canned green chilies, chopped

1 10-ounce package chopped frozen spinach, thawed and well drained

1 cup Wisconsin Monterey Jack Cheese, coarsely grated

1 cup 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 chips

Preheat oven to 400 degrees. Cook onion in oil in skillet over medium-high heat until tender. Add tomato and chilies; cook 2 minutes. Transfer to large bowl; add spinach, cheeses and olives, Stir well. Spoon into buttered 2-quart baking dish. Bake, uncovered, for 30 to 35 minutes or until golden. Serve with tortilla chips.

Yield: 6 cups.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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