Hot Mexican Spinach Queso Dip
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- Ready In:
- 25mins
- Yields:
- Units:
Nutrition Information
3
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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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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.
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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.