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 Thursday, April 24, the 114th day of 2014. There are 251 days left in the year.

1864 -- 150 years ago: We learn that it is a contemplation to start a paper mill in Rock Island during the summer by a gentleman from the East.
1889 -- 125 years ago: The gates of Oklahoma were swung open at noon today, and a throng of more than 30,000 settlers started over its soil.
1914 -- 100 years ago: The Iowa Coliseum Co. was incorporated with $40,000 capital and planned a building on 4th Street between Warren and Green streets in Davenport.
1939 -- 75 years ago: Plans are being discussed for resurfacing the streets in the entire downtown district of Rock Island.
1964 -- 50 years ago: Some 45 jobs will be created at J.I. Case Co.'s Rock Island plant in a expansion of operations announced yesterday afternoon at the firm's headquarters in Racine, Wis.
1989 -- 25 years ago: Gardeners and farmers cheered, but not all Quad-Citians found joy Saturday as more than an inch of rain fell on the area. Motorists faced dangerous, rain-slick roads as the water activated grease and grime that had built up during dry weather.








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