Ingredients:
12 Ounces Of Frozen Chopped Spinach
1 Cup Of Chopped Pecans
1 Tablespoon Of Geraci Extra Virgin Olive Oil
1 Tablespoon Of Stonewall Kitchen Roadhouse Steak Sauce
1/8 Cup Of Chopped Canned Tomatoes
10 Ounces Of Grated Monterey Jack Cheese
8 Ounces Of Light Cream
1 Cup Of Salpica Rustic Tomato Salsa
1/2 Cup Of Sliced Cured Greek Style Black Olives
1 Teaspoon Of Fine Table Salt
1 Teaspoon Of Ground Organic Black Pepper
1 Teaspoon Of Garlic Salt
Information:
Serving Size 6
299 Calories Per Serving
20 Grams Of Fat
Cooking Directions:
To begin this baked spinach dip recipe, you will first need to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. While your oven is heating, take out a large cooking skillet, and add in the extra virgin olive oil. Heat the skillet on medium high heat, and add in the chopped pecans, thawed drained spinach, steak sauce, cured Greek olives, and salsa. Saute these ingredients for about 5 minutes, or until the spinach is sufficiently wilted. Once done, remove the skillet from the burner, and let it's contents cool. Next take out a large mixing bowl, pour the skillet contents into the mixing bowl, and add in the canned tomatoes, Monterey Jack cheese, light cream, table salt, black pepper, and garlic salt. Take out a large mixing spoon, and really put some muscle into mixing up the dip, you want a smooth even and creamy dip mixture. Once done there, take out a baking pan, and grease it with PAM Organic Olive Oil Non Stick Spray. Once you are done greasing the pan, spoon in the mixing bowl ingredients, making sure to really scrape the sides of the bowl, as you do not want to waste any of this delicious spinach dip. Once done, level out the dip in the baking pan, and slide it into your not heated oven. Bake for roughly 20 minutes, or until the cheese begins to bubble, and the top layer is slightly golden. Be careful not to burn it, as you do not want your dip to get stiff. Once baked, let the dip cool for ten minutes, then serve warm. Serve with a sliced warm French baguette, and a bag of Frito Lays Salt & Vinegar Chips. I served this at a housewarming party, along with a bottle of Martinelli's Sparkling Cider.
