1 cup of pecans, chopped 1 tablespoon of oil 1 cup of salsa, chunky, drained 10 ounces of frozen spinach, squeezed dry 10 ounces of Monterey jack cheese 8 ounces of light cream 1/2 cup of black olives, sliced 1 cup of pecans, chopped
Preheat oven to 400ºF. Sauté onion until tender. Stir in salsa and spinach and cook two minutes more. Transfer to 1 1/2 qt baking dish. Stir in two cups jack cheese, cream cheese, cream & olives. Sprinkle with pecans. Bake about 30 minutes until hot & bubbly; cover with foil last 15 minutes to prevent burning. Top with remaining Jack and serve hot.
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