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Post by Tia on May 19, 2005 23:06:28 GMT -5
Hot Mexican Spinach Dip
1 salsa -- (16oz) 1 pkg frozen spinach (thawed and drained) -- (10oz) 2 cups rf shredded monterey jack cheese 1 pkg. neutchufal cheese -- (8oz) diced and softened 1 can fat free evaporated milk (used 2%) -- (5 oz) 1 can black olives -- (2.25oz) drained 1 Tbs. red wine vingar
Preheat oven to 400 degrees. Mix all ingredients together. Pour into greased 7x11 pan. Bake for 12-15 min or until bubbly.
Yield 7 cups About 2 Tbsp per serving @ 1pt
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