Tijuana Spinach Dip

Submitted by Mimi22

• Ready In: 20mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 1 (16 ounce) jar salsa
• 8 ounces cream cheese, softened
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 can chopped black olives, drained
• 2 cups shredded monterey jack cheese
• 1 tablespoon red wine vinegar
• salt and pepper

directions

1. In a large sauté pan, over medium heat, add salsa and cream cheese.
2. Stir until smooth.
3. Add spinach, olives, cheese, vinegar, Salt and pepper to taste.
4. Stir until incorporated and smooth.
5. Serve with tortilla chips.

Reviews

[Ginny Sue]

This was an excellent dip. I cooked this up in advance, then refrigerated it until ready to serve. A few minutes in the microwave and it was ready to serve.

 

[Nimz_]

Wonderful dip. I wouldn't change a thing. Thanks

 

[Jellyqueen]

Really great dip....prepared to much during the afternoon, and I am sure that this will go over well with everyone. Made as directed.

 

[Leslie]

This is a fabulous dip. I served it with crisp white pita chips and purple tortilla chips for colour. I omitted the black olives just for a personal preference, but made the rest as stated. It was awesome, just the right amount of heat and flavour. (I used a medium heat salsa) Thanks for a winner!