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Name: Festive Cocktail Bake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 8 oz Cream Cheese sliced into small pieces; 2 cn Black Olives Sliced, drained; 2 Tomatoes peeled and chopped; Tortilla Chips; 4 Ox.; Drained; 2 c Monterey Jack Cheese About 8 oz., grated; 1 tb Red wine vinegar; 1 tb Garlic Powder scant; 1 cn Chilies Chopped Or Jalepenos; 1 c Sour cream; Chopped; 1 pk Froz Chopped Spinach Thawed/squeezed dry; 1 md Onion Chopped; 2 tb Vegetable oil

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INGREDIENTS

8 oz Cream Cheese ; sliced into small pieces
2 cn Black Olives ; Sliced, drained
2 Tomatoes ; peeled and chopped
Tortilla Chips
4 Ox.
Drained
2 c Monterey Jack Cheese ; About 8 oz., grated
1 tb Red wine vinegar
1 tb Garlic Powder ; scant
1 cn Chilies ; Chopped Or Jalepenos
1 c Sour cream
Chopped
1 pk Froz Chopped Spinach ; Thawed/squeezed dry
1 md Onion ; Chopped
2 tb Vegetable oil

Servings

INSTRUCTIONS

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. Recipe By : Ann Moreschi - Cooking with Class File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Festive Cocktail Bake

8 oz Cream Cheese sliced into small pieces
2 cn Black Olives Sliced, drained
2 Tomatoes peeled and chopped
 Tortilla Chips
4 Ox.
 Drained
2 c Monterey Jack Cheese About 8 oz., grated
1 tb Red wine vinegar
1 tb Garlic Powder scant
1 cn Chilies Chopped Or Jalepenos
1 c Sour cream
 Chopped
1 pk Froz Chopped Spinach Thawed/squeezed dry
1 md Onion Chopped
2 tb Vegetable oil

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.    Recipe By     : Ann Moreschi - Cooking with Class    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (4858g)
Recipe Makes: 1

Calories: 14344
Calories from Fat: 12608 (88%)

Amt Per Serving		% DV

	Total Fat 1400.9g	1868 %
	Saturated Fat 784.6g	3923 %
	Monounsaturated Fat 362.4g
	Polyunsanturated Fat 63.1g
Cholesterol 4372.2mg		1345 %
Sodium 13455.1mg		464 %
Potassium 7914mg		208 %
Total Carbohydrate 208.9g		61 %
	Dietary Fiber 16.1g	64 %
	Sugars, other 192.8g
Protein 295.2g		422 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 14344

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