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Hot Mexican Spinach Dip

Linda
  • 30 minutes
  • Serves 56

INGREDIENTS

1

jar salsa

1 10 ounce package

frozen chopped spinach, thawed and drained

2 cups

shredded Monterey Jack cheese

1 8 ounce package

cream cheese, diced and softened

1 cup

evaporated milk

1 2.25 ounce can

chopped black olives, drained

1 tbsp

red wine vinegar

salt and pepper