CHEF JEFF -- ONE BYTE AT A TIME: Fiesta Dip
Get ready for a Cinco de Mayo feast by trying the following recipe in advance.
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.