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.
2 cups Pace® Picante Sauce2 cups shredded Monterey Jack cheese(about 8 ounces)1 package (8 ounces) cream cheese, cut into cubes1 package chopped frozen spinach, thawed and well drained1 cup chopped, pitted black olives
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