Hot Mexican Spinach Dip Recipe

Ingredients
<br>- 1 (16 ounce) jar salsa
<br>- 1 (10 ounce) package frozen chopped spinach, thawed and drained
<br>- 2 cups shredded Monterey Jack cheese
<br>- 1 (8 ounce) package cream cheese, diced and softened
<br>- 1 cup evaporated milk
<br>- 1 (2.25 ounce) can chopped black olives, drained
<br>- 1 tablespoon red wine vinegar
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C).
<br>step 2: 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.
<br>step 3: Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.
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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

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 2: 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.
step 3: Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.

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