Spinach Dip

1 cup chopped onion

1 Tablespoon vegetable oil

1 cup chunky hot salsa, well drained

2 10oz packages chopped spinach, thawed and squeezed dry

2 cups shredded monteray jack cheese

8 ounces light cream cheese, cubed

1 cup light cream

1/2 cup sliced black olives

1 cup chopped pecans

Preheat oven to 400 degrees.

In medium skillet over mediam heat saute onion in oil until tender.

Stir in salsa and spinach cooking 2 minutes more.

Transfer to 1/2 quart baking dish.

Stir in cheeses, cream and olives.

Sprinkle with pecans.

Bake 30 minutes until hot and bubbly.

Cover with foil the last 15 minutes to prevent burning.