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
Picante sauce mixed with apricot jam, soy...
A squeeze of lime juice just before servin...
A chocolate lover's dream...rich chocolate...
Lemon juice adds a burst of fresh flavor t...