Shelly's Recipe

HOT MEXICAN SPINACH DIP

Category: Dips - Hot

1 (16 oz) jar salsa
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
2 cups shredded sharp cheddar cheese or Monterey jack cheese
1 (8 oz) pkg cream cheese, softened
1 cup evaporated milk
1 (2.25 oz) can chopped black olives, drained
1 tbsp red wine vinegar
Salt and pepper, to taste

Preheat oven to 400. In a medium baking dish, mix ingredients together and bake for 12-15 minutes or until bubbly. Serve with tortilla chips.