Baked Fiesta Spinach Dip
(from the cookbook, "Southern Scrumptious")

1 cup chopped onion
1 tablespoon vegetable oil
1 cup chunky medium salsa, well drained
1 (10 oz.) package frozen chopped spinach, thawed
2 1/2 cups shredded Monterey Jack cheese
8 oz. Light cream cheese, cubed
1/2 cup light cream cup sliced black olives
1 cup chopped pecans

Saute the onion in oil in a medium skillet over medium heat until tender. Add the salsa. Drain the spinach and squeeze dry. Add the spinach to the skillet. Cook for 2 minutes. Pour the mixture into 1 1/2quart baking dish. Stir in 2 cups of the Monterey Jack and the cream cheese, cream and olives. Sprinkle with the pecans. Bake, uncovered, at 350 degrees for 15 minutes. Cover with foil and bake for 15 minutes longer. Sprinkle with the remaining 1/2 cup Monterey Jack. Serve hot. Yield: 5 cups

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"Wilder" Green Olives and Ham Canapes
(from the cookbook, "Seaside Pastels and Pickets")

8 oz. Light cream cheese, softened Salt and Pepper to taste
1 (8-oz.) package thinly sliced ham
1 (7-oz.) jar stuffed green olives, drained

Combine cream cheese, salt and pepper in microwave-safe bowl; mix well. Microwave until softened; stir. Spread 1/2 the ham slices with cream cheese mixture, top with remaining slices. Cut into squares. Arrange olives and ham squares on wooden picks. Yield: 16 servings