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MEXICAN SPINACH DIP




Source of Recipe


Just Jeanne


Recipe Introduction


"Never speak of yourself to others; make them talk about themselves
instead; therein lies the whole art of pleasing."
~J. E de Goncourt~



Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

List of Ingredients




1 (10 ounce) package frozen chopped spinach, thawed
1 quart jar salsa
2 cups shredded reduced-fat Monterey Jack cheese
1 (8 ounce) package reduced-fat cream cheese, softened and diced
1 cup reduced-fat evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
2-3 drops Tabasco sauce (I like the smoky Chipolte flavor)
salt and pepper to taste


Recipe



Pre-heat oven to 400 degrees F. Thaw spinach and drain in a colander.
Using your hands, squeeze out all the liquid. In a medium baking dish,
mix together all ingredients until well-combined. Spray a casserole
dish lightly with cooking spray. Bake uncovered for 12 to 15 minutes or
until hot and bubbly. Serve with homemade tortilla chips (recipe in this section of cookbook).