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 Tuesday, Sept 2, the 245th day of 2014. There are 120 days left in the year.

1864 — 150 years ago: It is estimated that 300,000 people attended the recent Democratic convention in Chicago when Gen. George B. McClellan of New Jersey was nominated as a candidate for president of the United States.
1889 — 125 years ago: Alderman Frank Ill, Winslow Howard and Captain J.M. Montgomery returned from Milwaukee, where they attended the national Grand Army of the Republic encampment.
1914 — 100 years ago: Three members of the Rock Island YMCA accepted positions as physical directors of other associations. Albert Cook went to Kewanee, C.D. Curtis to Canton and Willis Woods to Leavenworth, Kan.
1939 — 75 years ago: Former President Herbert Hoover appealed for national support of President F.D. Roosevelt and Congress in every effort to keep the United States out of war.
1964 — 50 years ago: The Rock Island Junior chamber pf Commerce has received answers to about 65 % of the 600 questionnaires mailed out recently in a "Community Attitude Survey" to analyze sentiments of citizens towards their city's various recreational, educational, and civic service programs.
1989 — 25 years ago: The two thunderstorms passing through the Quad Cities last night and early today left some area residents reaching for their flashlights.






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