Description
Take your taste buds on a wild joyride to old Mexico with this hot, creamy dip. Spinach, salsa and Monterey Jack cheese are blended in a harmonious flamenco of flavors that’s great with tortilla chips.
Ingredients
- 1 (16 ounce) jar salsa
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 2 cups shredded Monterey Jack cheese
- 1 (8 ounce) package cream cheese, diced and softened
- 1 cup evaporated milk
- 1 (2.25 ounce) can chopped black olives, drained
- 1 tablespoon red wine vinegar
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium baking dish
- mix together salsa
- chopped spinach
- Monterey Jack cheese
- cream cheese
- evaporated milk
- black olives
- red wine vinegar
- salt and pepper.
- Bake mixture in the preheated oven 12 to 15 minutes
- or until bubbly.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 56