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.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
40 Calories
Recipe Instructions
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.
Ingredients
1 cup evaporated milk
salt and pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) jar salsa
2 cups shredded Monterey Jack cheese
1 tablespoon red wine vinegar
1 (8 ounce) package cream cheese, diced and softened
