Sunday, February 28, 2010

Hot Mexican Spinach Dip

Lately, I have been making hearty dips on Sunday for dinner.  It's quick, easy and I don't have to think ahead more than just making sure I have the ingredients.  We just all sit around the bowl and chow to our hearts content.  No fuss.  This one is really good.  I tweaked it from the original I found on  I like this because you can use any salsa to spice it up or down and same with the cheese.

1 (16 oz) jar salsa
1 (10 oz) pkg frozen chopped spinach, thawed and drained
2 cups shredded pepper jack (you can also use monterey jack for a milder version)
1 (8oz) pkg cream cheese, diced and softened
1 (2.25 oz) can chopped black olives, drained (I just chopped my own)
1 T red wine vinegar
salt and pepper to taste
1/2 lb or so loose Italian pork sausage, cooked (it didn't call for this, but my family is carnivorous, so it went in, and it was delish)

Preheat oven to 400.  In medium baking dish, mix together all ingredients.  Bake 12-15 minutes or til bubbly.  I gave it a quick stir cuz I didn't want a mouthful of hot cream cheese.  Serve with torilla chips or fritos.  I thought this might be good with cubed bread or crackers, too.

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