Hot Mexican Spinach Queso Dip

Name: Hot Mexican Spinach Queso Dip
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 7 cups
Ingredients: 1 (16 ounce) jar medium salsa; 1 lb fresh spinach, cleaned and loosely chopped; 2 cups shredded monterey jack cheese; 8 ounces cream cheese, softened, cubed; 1 cup evaporated milk (NOT sweetened condensed); 1 (4 ounce) can chopped black olives, drained; 1 tablespoon balsamic vinegar

3

Submitted by Sandy in Oklahoma

"Straight from the oven, this dip is thin and creamy. It is delicious served over pasta. Let it cool a little and it firms up into a fantastic dips for fresh veggies or tortilla chips."

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Ready In:: 25mins
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ingredients

1 (16 ounce) jar medium salsa
1 lb fresh spinach, cleaned and loosely chopped
2 cups shredded monterey jack cheese
8 ounces cream cheese, softened, cubed
1 cup evaporated milk (NOT sweetened condensed)
1 (4 ounce) can chopped black olives, drained
1 tablespoon balsamic vinegar

directions

Preheat oven to 400 degrees.
In a medium bowl, add all the above ingredients and mix well.
Pour into a shallow ovenproof baking dish, bake mixture for 20 minutes or until bubbly.

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RECIPE MADE WITH LOVE BY

@Sandy in Oklahoma

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@Sandy in Oklahoma

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"<p>I love to cook!</p>"

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review by PamC6283

4/17/2010

I've made this many times, and it's always a success. I've used a version of the recipe that I got off another site, that calls for a box of frozen chopped spinach, thawed and squeezed dry, and red wine vinegar, and I usually substitute sharp cheddar.
review by Laura S.

3/11/2009

Huge hit at my Superbowl Party. I had to forward the link to those who came. I just loved it! Thought the vinegar would be weird - and I love vinegar, but yum! Will definitely make again!
review by Laura O.

3/9/2008

Nice dip. I omitted the vinegar, used a frozen box of spinach, sliced olives instead of chopped, and added a little salt and pepper. I had to use half mozzarella and half cheddar only because I realized I bought the wrong cheese. It still came out really good, and I will definitely be making it again when I have a taste for something different than the usual dip.
tweak by Laura O.

3/9/2008

Nice dip. I omitted the vinegar, used a frozen box of spinach, sliced olives instead of chopped, and added a little salt and pepper. I had to use half mozzarella and half cheddar only because I realized I bought the wrong cheese. It still came out really good, and I will definitely be making it again when I have a taste for something different than the usual dip.
creation by Sandy in Oklahoma

2/8/2006

Straight from the oven, this dip is thin and creamy. It is delicious served over pasta. Let it cool a little and it firms up into a fantastic dips for fresh veggies or tortilla chips.