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Hot Mexican Spinach Dip

4

30 min

Hot Mexican Spinach Dip

Hot Mexican Spinach Dip Photo 1

Time

30 min

Serving

56 persons

Calories

40

Rating

4.00★ (530)

Cuisine

Mexican
Author: Victoria Buriak
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

Hot Mexican Spinach Dip Photo 21
Hot Mexican Spinach Dip Photo 32
Hot Mexican Spinach Dip Photo 43
  1. Preheat oven to 400 degrees F (200 degrees C).
    Hot Mexican Spinach Dip Photo 2
  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.
    Hot Mexican Spinach Dip Photo 3
  3. Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.
    Hot Mexican Spinach Dip Photo 4

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