Boboli Delight

Joan Reed

1    cup            Gruyere Cheese, grated

1    cup             Fontina Cheese, grated

1    cup             Parmesan Cheese, freshly grated

1    cup             Pitted Black Olives, sliced

2  packages       Frozen Spinach, thawed

1    can             Water Chestnuts, drained and chopped

1    cup             Walnuts, chopped

1  tablespoon     Fresh Dill (or 1 teaspoon dried)

2  large rounds   Boboli bread

Preheat oven to 400 degrees.

Mix all ingredients except bread in large bowl so they are well combined.

Spread mixture evenly on top of bread.

 Bake for 10 to 15 minutes, or until topping is hot and bubbly. Cut into wedges.

Serves 12

Chama River Appetizers, New Mexico