Hot Mexican Spinach Dip

This dip is incredibly simple and gets raves every time I make it. It’s a big bowl of creamy cheesy goodness with a little heat to make it interesting. It’s easy to scale if you’re feeding a large crowd and it definitely needs to be served hot. This is a perfect nibble for game time.

Ingredients

2 cups fresh medium or hot salsa 

1 (10 ounce) package frozen chopped spinach, thawed and well drained

2 cups shredded Mexican Blend Cheese 

1 (8 ounce) package cream cheese, softened

1/2 cup milk

1 (2.25 ounce) can chopped black olives, drained

salt and pepper to taste

Directions

1. Preheat oven to 400 degrees F.

2. In medium bowl, mix all ingredients until well blended.

3. Pour into 1 1/2 quart baking dish.

4. Bake for 20 minutes or until edges are bubbly.  

Notes

  • If you like your dip thick like we do, reduce the amount of milk by half.
  • The taste of this dip is directly related to the quality of salsa you use. I prefer fresh salsa for this but you can also use canned. You can also use Rotel Hot Diced Tomatoes with cilantro and lime.
  • If you’re in a time crunch – you can pop this in the microwave for 5 minutes. Remove, stir, and put back in the microwave. continue in 5 minute increments until all of the cheese is melted.
  • If you plan to keep this warm in crock pot or chafing dish, add extra milk to keep it from getting stiff.

This recipe was adapted from Allrecipes.com

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