Hot Mexican Spinach Dip
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
Preheat oven to 400F.
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.
Serve with tortilla chips.
Hot Mexican Spinach Dip
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
Preheat oven to 400F.
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.
Serve with tortilla chips.
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