This dip is a favorite of ours..Mexican Spinach Dip. It’s so easy to throw together and if you like spicy, you’ll love this!
***As always when cooking Gluten Free-Check each ingredient to make certain it’s GF***
*1 (16 oz.) jar medium salsa
*1 (10 oz.)package frozen chopped spinach, thawed and drained ***I actually squeeze the spinach out w/ a kitchen towel. When I don’t do this, I find the dip is runny…just sayin.*****
*2 cups shredded Monterrey Jack cheese
*1 (8oz.) package cream cheese, softened and diced
*1 cup evaporated milk
*1 (2.25 oz.) chopped black olives (I despise black olives, so I leave these out!)
*1 Tablespoon red wine vinegar
*salt and pepper to taste
Preheat oven to 400*
~In a baking dish, mix salsa, chopped spinach, Monterrey Jack cheese, cream cheese, evaporated milk, olives, red wine vinegar, salt & pepper.
~Bake mixture for 12-15 minutes or until bubbly…
Serve with bread or tortilla chips!