Fiesta Dip

To celebrate that June is Dairy Month 

and that Wisconsin is 

famous for our cheese and cheeseheads, 

I have a recipe here I hope you will try.  

As my family will tell you, I am not much of a veggie eater,

but this dip looks so good, I just had to share it with you.  

No, that is not my dog, but it has given my an idea for this year's football season.

 Fiesta Dip

Servings: Makes 6 cups

Ingredients:

1/3 cup onion, diced
1 teaspoon olive oil
2 medium tomatoes, seeded and chopped
1 tablespoon canned chopped green chiles
1 10-ounce package chopped frozen spinach, thawed and well drained
1 cup (4 ounces) Wisconsin Monterey Jack Cheese, coarsely grated
1 cup (4 ounces) Wisconsin Queso Quesadilla Cheese, coarsely grated
1 8-ounce package Cream Cheese
1 2.25-ounce can sliced ripe olives, drained
Blue and yellow corn tortilla chips

Cooking Directions:

Preheat oven to 400°F.
Cook onion in olive oil in medium skillet over medium-high heat 5 minutes or until tender. Add tomato and chiles; cook 2 minutes. Transfer mixture to a large bowl; add spinach, cheeses and olives, stirring well.
Spoon mixture into a buttered 2-quart baking dish. Bake, uncovered, for 30 to 35 minutes or until golden and bubbly. Serve warm with tortilla chips.

Source: http://www.eatwisconsincheese.com/