Hot Mexican Spinach Dip
yield: 7
total time: 30 minutes
Ingredients
- 16 ounces salsa
- 10 ounces frozen chopped spinach thawed and drained
- 2 cups shredded Monterey Jack cheese
- 8 ounces cream cheese diced and softened
- 1 cup evaporated milk
- 2 1/4 ounces black olives chopped, drained
- 1 tablespoon red wine vinegar
- pepper
- salt
Nutrition
- Calories : 310 calories
- Carbohydrate : 11 grams
- Cholesterol : 75 milligrams
- Fat : 25 grams
- Fiber : 2 grams
- Protein : 14 grams
- SaturatedFat : 14 grams
- Sodium : 900 milligrams
- Sugar : 3 grams
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