Hot Mexican Spinach Dip

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  • 1 (16 ounce) jar salsa of your choice
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (8 ounce) package cream cheese, diced
  • 1 cup milk
  • 1 cup chopped black olives
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste


Preheat oven to 400°F.
Mix together all ingredients.
Pour into a medium baking dish.
Bake for 12-15 minutes or until hot and bubbly.
Serve with tortilla or pita chips.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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