*  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.



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NOTES : Any leftover can be used on a baked potato or to season a can of peas.