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Hot Mexican Spinach Dip 56 servings

1 16oz jar of salsa

1 10oz package of frozen chopped spinach, thawed and drained

2 cups shredded Monterey Jack cheese

1 8oz package cream cheese, diced and softened

1 cup evaporated milk

1 2.25oz chopped black olives

1 tbsp red wine vinegar

salt and pepper to taste

Preheat the oven to 400°.

In a medium casserole dish mix all the ingredients well. Bake for 12-15 minutes or until bubbly hot. Serve with pita chips or tortilla chips.

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