Festive Cocktail Bake

Course : Appetizers
Serves: 1
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2 Tablespoon Oil
1 medium Onion -- Chopped
2 medium Tomatoes -- peeled and chopped
4 Ounces Chopped Chilies Or Jalepenos
1 packages Frozen Chopped Spinach -- thawed/squeezed dry
2 Cup Monterey Jack Cheese -- about 8 oz., grated
1 Cup Sour Cream
2 Cans Sliced Black Olives -- drained
1 Tablespoon Red Wine Vinegar
1 Tablespoon Garlic Powder
8 Ounces Cream Cheese -- sliced into small pieces
1 package Tortilla Chips

Preparation / Directions:

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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