Linda's Hot Mexican Spinach Dip
Source of Recipe
Linda
List of Ingredients
1 16 oz. jar hot salsa
1 10 oz. pkg. frozen chopped spinach, thawed, and drained VERY WELL
between paper towels
2 c. Monterey Jack cheese, shredded
12 oz. cream cheese, diced
1 c. Ro-tel tomatoes with green chilies, drained
1 jar of marinated artichoke hearts drained well, and cut into small
chunks
1/2 can Carnation evaporated milk
1 2.25 oz. can black olives, drained, and chopped
1 T. red wine vinegar
salt and pepper, to taste
4 c. Mexican cheese, shredded, divided
Recipe
Preheat oven to 400.
Microwave cream cheese in a glass bowl, until real soft, about 30-45 secs., depending on the wattage of your microwave. Check while doing this.
In a med. baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, Ro-tel tomatoes, marinated artichoke hearts, evaporated milk, black olives, red wine vinegar, salt, pepper, and 2 c. of the Mexican cheese.
Top with the other 2 c. of Mexican cheese.
Bake for 12-15 mins., or until cheese is melted, and bubbly.
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