Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baked Fiesta Spinach Dip
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- #2066

ingredients
1 cup chopped onion
1 tablespoon vegetable oil
1 cup chunky medium salsa, well drained
10 ounces frozen chopped spinach, thawed
2 1/2 cups shredded monterey jack cheese
8 ounces light cream cheese, cubed
1/2 cup light cream
1/2 cup sliced black olives
1 cup chopped pecans
directions
Saute the onion in oil in a medium skillet over medium heat until tender. Add the salsa.
Drain the spinach and squeeze dry. Add the spinach to the skillet. Cook for 2 minutes.
Pour the mixture into 1 1/2 quart baking dish. Stir in 2 cups of the Monterey Jack and the cream cheese, cream and olives. Sprinkle with the pecans.
Bake, uncovered, at 350 degrees F for 15 minutes. Cover with foil and bake for 15 minutes longer. Sprinkle with the remaining 1/2 cup Monterey Jack. Serve hot.
added by
rec.food.recipes Lily UniquelyMasterCook
nutrition data
Nutritional data has not been calculated yet.This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.

reviews & comments
January 7, 2014
What do you mean by light cream? Half and half?
Half and half is a close substitute. Light cream technically has slightly more butterfat but in this recipe half and half will work just fine. In the US we don't typically see light cream in stores (you can sometimes find it in gourmet markets).
June 29, 2013
This is a great alternative to the usual spinach dip. The only thing I did was omit the pecans because my husband doesn't like them.
November 21, 2008
Everybody loves it! It's easy and delicious....great party addition. I've made this several times, and prefer no pecans.
January 14, 2007
This was a wonderful change from the traditional warm spinach-artichoke dip my family usually has over the holidays. It was easy to make, too. I made a few substitutions: I used olive oil to saute the onions. I used Pepper Jack cheese instead of plain Jack because we like the kick of jalapeos. The grocery store was out of light cream cheese, so we used the real deal. I noted that several reviewers did not use peacans. I used them, even though I had a hard time imagining that they wouldn't ruin the dish, and I didn't regret it. Guests loved it, too. Also, because I was taking this to someone else's house after preparing it, I put the dish together and stuck it in the fridge for about two hours before leaving my house. (It has dairy in it, after all.) I had to allow it to bake covered for a few extra minutes. It worked out well. A word to the wise: This isn't a dish for the lactose intolorant folks on the world. Lots of dairy goodness in this recipe! I'll make this one again.
February 8, 2006
This dish was very DELICIOUS tasting, in fact this dish was the party favorite. I personally had at least half of the dip. I got very ill and everyone else got moderate to bad sour stomachs. I prepared every thing just as the instructions said and as usual I was very clean about my cooking. I assume all the expiration dates were correct since I bought and served the food that day. I will not surve this meal again.
December 25, 2004
I had this dip at my friends house and everyone there loved it. Then I made it for a christmas party and everyone raved about it. I liked it because its really simple to make. Just throw all the ingredients in a bowl and your done! I cooked it a little longer than the suggested time and I omitted the olives and added a little bit extra of cheese. I really suggest this! It's a hit!
December 14, 2004
Excellent recipe. I made a variation of it as follows: Instead of baking, I doubled the recipe and used a covered dutch oven on the stove top. I used a total of four cups of Jalapeno Jack Cheese and one cup of a Mexican Blend, and added all the cheese at once. I used regular cream cheese, omitted the light cream and pecans, and stirred the mixture constantly over low heat until hot and well-blended, taking care not to let it burn. I served the dip in Rival Little Dipper mini crock pots to keep warm. Was well-received at my Mexican food-themed holiday party.
September 15, 2004
Very well received...lots of compliments. This dip was served with small french bread rounds and round vegetable crackers. All the french bread rounds were eaten and only a few of the crackers.... I did not use the pecans.
July 21, 2004
very good. made for a birthday. didn't use pecans... didn't feel they were necessary. everyone loved it and wanted the recipe. will make again!