Hot Mexican Spinach Dip -- Quad-Cities Online Recipe Book
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Hot Mexican Spinach Dip

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Ingredients

1 jar (16 ounces) hot salsa
1 package (10 ounces) frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 package (8 ounces) cream cheese, diced and softened
1 can (2.25 ounces) chopped black olives, drained
1 tablespoon red wine vinegar

Instructions

Preheat oven to 400 degrees. In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, black olives and red vinegar. Bake in the preheated oven 12 to 15 minutes, or until bubbly. Serve with tortilla chips.

Michele Flagel
Maquoketa, Iowa




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