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	<title>Dip Recipes &#187; Spinach Dip Recipes</title>
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		<title>Baked Fiesta Spinach Dip</title>
		<link>http://diprecipes.org/baked-fiesta-spinach-dip/</link>
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		<pubDate>Sat, 12 Apr 2008 07:24:45 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cheese Recipes]]></category>
		<category><![CDATA[Spinach Dip Recipes]]></category>
		<category><![CDATA[Vegetable Dip Recipes]]></category>
		<category><![CDATA[Baked Fiesta Spinach Dip]]></category>

		<guid isPermaLink="false">http://diprecipes.org/?p=235</guid>
		<description><![CDATA[Baked Fiesta Spinach Dip INGREDIENTS: 1 cup chopped onion 1 Tbl. veg. oil 1 cup chunky salsa, well drained 1 (10 oz) pkg. frozen spinach, thawed and squeezed dry 2 1/2 cup shredded Monterey Jack cheese 8 oz cream cheese, cubed 1 cup light cream 1/2 cup sliced black olives 1 cup chopped pecans PREPARATION: [...]]]></description>
			<content:encoded><![CDATA[<p>Baked Fiesta Spinach Dip</p>
<p><strong>INGREDIENTS:</strong><br />
1 cup chopped onion<br />
1 Tbl. veg. oil<br />
1 cup chunky salsa, well drained<br />
1 (10 oz) pkg. frozen spinach, thawed and squeezed dry<br />
2 1/2 cup shredded Monterey Jack cheese<br />
8 oz cream cheese, cubed<br />
1 cup light cream<br />
1/2 cup sliced black olives<br />
1 cup chopped pecans </p>
<p><strong>PREPARATION:</strong><br />
Preheat oven to 400° F. </p>
<p>Saute onion in oil until tender. Stir in salsa and spinach, cooking 2 more minutes . Transfer to a 2 1/2 qt baking dish. Stir in 2 cups of the Jack cheese, the cream cheese, cream and olives. Sprinkle with pecans. </p>
<p>Bake 30 minutes or until hot and bubbly (cover with foil the last 15 minutes). Top with remaining cheese. Serve hot. </p>
<p>Note: You can serve this in hollowed out French bread. </p>
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