Food
hot Mexican spinach queso dip
By Yankee Magazine|Jan 28 2007|
Ingredients
Hot Mexican Spinach Queso Dip
1 16oz jar Tejano salsa medium
1 lb. fresh spinach, cleaned and loosely chopped
2 cups shredded Monterey Jack cheese
1 ? 8oz pkg Philly cheese, softened, cubed
1 cup evaporated milk
1 ? 4oz can chopped black olives, drained
1 Tbsp. Balsamic vinegar
Instructions
Preheat oven to 400 degrees. In a medium mixing bowl, add all the above
ingredients and mix evenly.
Pour into a shallow, oven proof baking dish, bake mixture for 20 minutes or
until bubbly. Serve with plenty of tortilla chip and bite-size fresh
vegetables on a warming plate.
Makes 7 cups.
