Cooking Directions

• Heat the picante sauce, Monterey Jack cheese, cream cheese, spinach and olives in a 3-quart saucepan over low heat until the cheeses are melted, stirring often. Serve with tortilla chips for dipping.

Ingredients

• 2 cups Pace® Picante Sauce
• 2 cups shredded Monterey Jack cheese(about 8 ounces)
• 1 package (8 ounces) cream cheese, cut into cubes
• 1 package chopped frozen spinach, thawed and well drained
• 1 cup chopped, pitted black olives