Cheese Fiesta Dip

I love dips! Fresh salsa, guacamole and spinach-artichoke dip are some of my all-time favorites. But this ooey-gooey, cheesy dip is my new favorite.

Cream Cheese, Monterey Jack and Cheddar mixed with hearty chopped spinach, corn, roasted green chiles, sliced olives and sautéed onions and tomatoes. 
The mixture is baked then served warm, and is best enjoyed with salty, crunchy tortilla chips. I served it with a new variety of kale and chia seed chip that is absolutely fantastic! I made this Dip twice this weekend for a cul-de-sac party as well as for a jewelry party with my girlfriends....seconds (and thirds!) were had by all.

1/3 cup onion, minced
1 tsp extra virgin olive oil
2 medium tomatoes, seeded and chopped
1 tbsp canned chopped green chiles
1,10-oz package chopped frozen spinach, thawed and squeezed dry.

1 cup of frozen corn, thawed or roasted.
8 oz Cream Cheese, at room temperature
2 cups shredded Monterey Jack Cheese.
1 cup shredded cheddar cheese
1, 2.25-oz can sliced olives, drained
Tortilla chips

Preheat oven to 400°F. Sauté onion in olive oil in a medium skillet over medium-low heat for 5 minutes or until tender. Add tomato and chilies then cook for 2 minutes. Take the skillet off the heat and allow to cool for 5 minutes.

 

Break up spinach in a large bowl then mix in Cream Cheese, corn and the cheeses. Stir in olives and onion-tomato mixture.

Spray a 2-quart baking dish with non-stick spray then spoon in dip mixture. Bake for 30-35 minutes, or until golden brown and bubbly. Serve warm.