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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  Today is Saturday, April 19, the 109th day of 2014. There are 256 days left in the year.

1864 -- 150 years ago: Miss McCorkindale has opened millinery rooms over Gimbel's dry goods store, where she offers a choice lot of millinery goods, which she will manufacture to order.
1889 -- 125 years ago: The little South Park Presbyterian chapel celebrated it first Easter decorated with flowers for an afternoon worship service attended by a large congregation.
1914 -- 100 years ago: The Wennerberg Chorus of Augustana College has returned from a 2,000-mile tour in the Eastern states and Illinois.
1939 -- 75 years ago: Col. Charles Lindbergh has stated that he is convinced that Germany's air force is equal to the combined sky fleets of her potential European foes.
1964 -- 50 years ago: Small gas motors may be permitted on boats in the lake to be built in Loud Thunder Forest Preserve. The prospect was discussed yesterday at a meeting of the Rock Island County Forest Preserve Commission.
1989 -- 25 years ago: The annual Dispatch/Rock Island Argus Spelling Bee continues to be a family tradition. Ed Lee, an eighth-grader at John Deere Junior High School, Moline, is the 1989 spelling bee champion from among 49 top spellers in Rock Island, Henry and Mercer counties. He advances to the competition in Washington, D.C. Runnerup was Ed's sister, Susan.






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