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
- salsa: 1 jar (16 ounce jar)
- frozen chopped spinach: 1 pack (10 ounce pack, drained)
- Monterey Jack cheese: 2 cups (shredded)
- cream cheese, diced and: 1 pack (8 ounce pack, softened)
- evaporated milk: 1 cup
- black olives: 1 can (2.25 ounce can, drained, chopped)
- red wine vinegar: 1 Tbsp
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C).
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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.
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Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.
