Baked Fiesta Spinach Dip

1 cup chopped onion
1 Tbl. veg. oil
1 cup chunky salsa, well drained
1 (10 oz) pkg. frozen spinach, thawed and squeezed dry
2 1/2 cup shredded Monterey Jack cheese
8 oz cream cheese, cubed
1 cup light cream
1/2 cup sliced black olives
1 cup chopped pecans

Preheat oven to 400� F.

Saute onion in oil until tender. Stir in salsa and spinach, cooking 2 more minutes . Transfer to a 2 1/2 qt baking dish. Stir in 2 cups of the Jack cheese, the cream cheese, cream and olives. Sprinkle with pecans.

Bake 30 minutes or until hot and bubbly (cover with foil the last 15 minutes). Top with remaining cheese. Serve hot.

Note: You can serve this in hollowed out French bread.