Holy yum, yall'! My friend, Kim introduced me to this recipe at our 128th Spouse's Group Cinco de Mayo party. I made it today for the Braves game and it was just as delicious as the first time I had it.
Cooking Ingredients:
1 16 ounce jar of Pace's Hot Salsa
1 10 ounce package of frozen, chopped spinach (thawed and drained)
2 cups of shredded Monterey Jack cheese
1 package of softened Cream Cheese
1 cup evaporated milk
1 4 oz can of chopped black olives, drained
1 tablespoon of red wine vinegar
salt and pepper to taste
Cooking Instructions:
Preheat oven to 400 degrees.
In a medium baking dish, mix together salsa, spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, and salt and pepper.
Bake mixture until bubbly and serve with tortilla chips.
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