Hot Mexican Spinach Dip -- Quad-Cities Online Recipe Book
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Hot Mexican Spinach Dip

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Ingredients

1 jar (16 ounces) hot salsa
1 package (10 ounces) frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 package (8 ounces) cream cheese, diced and softened
1 can (2.25 ounces) chopped black olives, drained
1 tablespoon red wine vinegar

Instructions

Preheat oven to 400 degrees. In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, black olives and red vinegar. Bake in the preheated oven 12 to 15 minutes, or until bubbly. Serve with tortilla chips.

Michele Flagel
Maquoketa, Iowa




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  Today is Sunday, Aug. 31, the 243rd day of 2014. There are 122 days left in the year.

1864 -- 150 years ago: The Chicago and Rock Island Railroad will carry all who wish to attend the Chicago convention for half fare — that is, full fare to Chicago and return free.
1889 -- 125 years ago: Hardy Hetter, for several years yardmaster in the Burlington Railroad yards in Rock Island and Moline, was transferred to Beardstown. He was succeeded here by J.E. Albrecht.
1914 -- 100 years ago: Corn was estimated at 50 percent of the normal crop in Rock Island County by Crop Correspondent Thomas Campbell.
1939 -- 75 years ago: Robert Carroll, 12-year-old son of Mr. and Mrs. Farr Carroll, of near Aledo, won the grand championship of the Mercer County baby beef show with "Fat Stuff."
1964 -- 50 years ago: About 250 persons attended the first in a series of horse shows at the Hillandale Stables off Knoxville Road near Milan on Saturday afternoon and evening.
1989 -- 25 years ago: Ground was broken this morning for the $4.5 million Rock Valley Business Park near Rock Valley Plaza, Rock Island. The first building is 17,000 square feet for offices and a warehouse and should be completed by Dec. 1.




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