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Hot Mexican Spinach Dip

yield: 7 total time: 30 minutes
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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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