Take your taste buds on a wild joyride to old Mexico with this hot, creamy dip. Spinach, salsa and Monterey Jack cheese are blended in a harmonious flamenco of flavors that's great with tortilla chips.

Linda

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
56
Yield:
7 cups
Advertisement

Ingredients

56
Original recipe yields 56 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.

  • Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.

Nutrition Facts

40 calories; protein 1.9g 4% DV; carbohydrates 1.4g; fat 3.1g 5% DV; cholesterol 9.3mg 3% DV; sodium 99.8mg 4% DV. Full Nutrition
Advertisement

Reviews (424)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/10/2003
I made this recipe for a huge reception (1000 people)last weekend and it was a big hit. I got several requests for the recipe. I made a few modifications. 1)I completely omitted the milk. It didn't need it. 2)I added some Rotel Extra Hot tomatoes to add a little kick. 3) I used "mexican blend) cheese instead of Monterey Jack. This is a quick easy recipe that is easy to scale for large crowds. Read More
(126)

Most helpful critical review

Rating: 1 stars
01/12/2012
I'm sorry but this dish just wasn't for me. I had a large bag of spinach to use from Costco so I decided to try this. Some of the ingredients seemed weird but I decided it had to be good with so many positive reviews. Nope. Maybe it was because I used a 'mexican blend' of cheese or maybe it was the brand of salsa or the fresh spinach or maybe all of that combined. Sorry Linda. Glad others enjoyed it. Read More
(11)
527 Ratings
  • 5 star values: 355
  • 4 star values: 108
  • 3 star values: 44
  • 2 star values: 13
  • 1 star values: 7
Rating: 5 stars
08/10/2003
I made this recipe for a huge reception (1000 people)last weekend and it was a big hit. I got several requests for the recipe. I made a few modifications. 1)I completely omitted the milk. It didn't need it. 2)I added some Rotel Extra Hot tomatoes to add a little kick. 3) I used "mexican blend) cheese instead of Monterey Jack. This is a quick easy recipe that is easy to scale for large crowds. Read More
(126)
Rating: 5 stars
01/26/2004
This is a very tasty and easy to prepare recipe! I have made it several times and everyone always loves it. The first time I made it, I included the evaporated milk per the recipe. The consistency was a little "soupy", so the next time I omitted the milk. Without it, the dip was much easier to scoop up with tortilla chips and I actually think it had more flavor. This is definitely a recipe that has been added to my list of favorites. Read More
(86)
Rating: 5 stars
05/07/2007
WOW, totally awesome recipe. I doubled the recipe and made it all in the crockpot. I added 2 cans drained/rinsed black beans, 2 cans of corn, used HOT salsa. Instead of condensed milk- I added a couple spoonfuls of sour cream and a splash of milk, and used a combo co-jack cheese. Came out perfect, lots of requests for the recipe. Thank you for sharing! Read More
(61)
Advertisement
Rating: 5 stars
04/06/2003
This recipe is one we make quite often at my place although with a few changes! I use cheddar cheese instead of the jack and half and half cream instead of the evaporated. Be sure to use hot salsa and let it get nice and bubbley hot in the oven! Read More
(57)
Rating: 5 stars
01/01/2005
One word....AWESOME! This recipe has a great blend of flavors that just get better the more you eat! I served this with both tortilla chips and flat bread. In addition I kicked it up with an additional jalapeno w/ the seeds a can of diced green chilies a cup of extra cheese (I used a cheddar-jack blend) and I used hot salsa. It was just the right amount of heat to warm you up but not make you sweat! Thanks for such a great recipe I will make this frequently. Read More
(33)
Rating: 5 stars
07/23/2003
Huge hit at our Superbowl party! Read More
(32)
Advertisement
Rating: 5 stars
07/23/2003
The taste is great but I agree with the other reviewers that it needs hot salsa and omit the evaporated milk. Read More
(25)
Rating: 5 stars
06/15/2004
Much better with Pepper Jack cheese instead of the Monterey Jack and a chunky hot salsa with lots of textures and colors. Remove excess water from spinach by squeezing with paper towels after draining. Read More
(22)
Rating: 5 stars
03/22/2004
Made this dip for a Mexican Theme Dinner. It was EXCELLENT! I made a few changes as suggested by past reviewers. I used hot salsa a mexican blend of cheeses (shredded/packaged). I used half of the spinach. Added an additional 3 oz. of cream cheese and lessened the amount of Evap. Milk to 1/4 c. Excellent. The baking time is more like 25 minutes. Read More
(17)
Rating: 1 stars
01/12/2012
I'm sorry but this dish just wasn't for me. I had a large bag of spinach to use from Costco so I decided to try this. Some of the ingredients seemed weird but I decided it had to be good with so many positive reviews. Nope. Maybe it was because I used a 'mexican blend' of cheese or maybe it was the brand of salsa or the fresh spinach or maybe all of that combined. Sorry Linda. Glad others enjoyed it. Read More
(11)
Advertisement