ALONG THE MISSISSIPPI: SPINICH DIP IS PERFECT FOR MISSISSIPPI SUNSET

Not your ordinary spinach dip! A much requested item on the Memphis Queen Line Riverboats, this dip says "hello" with every bite. It's the perfect accompaniment to a beautiful Mississippi River sunset -- on the Queen Line's famous dinner cruises.

1 medium onion, chopped

2 tablespoons olive oil

1 1/2 pounds fresh tomatoes, seeded and diced or

1 1/2 pounds canned, Roma Tomatoes, diced (drain juice before weighing tomatoes)

2 tablespoons jalapeno pepper

10 ounces frozen chopped spinach, thawed and squeezed dry

7 ounces Monterey Jack Cheese

8 ounces cream cheese, cut into 1/2-inch cubes, softened

1 cup half and half

2 1/4 ounces black olives, sliced

1 tablespoon red wine vinegar

salt and pepper to taste

Preheat oven to 350 degrees.

1. Saute onions in oil until softened. Add tomatoes and saute, for 5 minutes more.

2. Combine, in a large bowl, the jalapeno peppers, spinach, cheese, cream cheese, half and half, olives, vinegar, salt and pepper. Add hot onion and tomato mixture. Mix well.

3. Pour into a 2-quart baking dish. Bake at 350 degrees for 35 minutes or until bubbly and lightly browned.

4. Serve with tortilla chips.

Yield: 8 servings.

Angie Holtzhouser is author of Drop Dumplin's and Pan-Fried Memories ... Along the Mississippi. Her cookbook is available at local bookstores. In addition, it can be purchased through the mail at: Drop Dumplin's, P.O. Box 10, Lilbourn, Mo. 63862. The price is $19.95, including tax and shipping.