Thursday, January 28, 2010

Hot Mexican Spinach Dip

Okay! My class made this Hot Mexican Spinach Dip for the first time on Wednesday. It turned out to be AMAZING. At first I was kind of freaked out by the words "Mexican" and "Spinach" in the same sentence, but I willlllll be making this again sometime. This isn't hard to make AT ALL! It is also pretty inexpensive if you buy the right brands. I don't know who said "off-brands aren't good" but...they lied. True, you have to be careful because sometimes off brands CAN be kind of funky. However, if you trust an off brand then use it! I always use Great Value. Its cheaper and its still pretty good. Well, here's the recipe! Enjoy!

INGREDIENTS:
1 jar (16 oz) of salsa (any kind)
1 (10 oz) package of frozen chopped spinach (thawed and drained)
2 cups shredded Montery Jack (you can substitute Jalepeno Jack if desired)
1 (8 ounce) package of cream cheese (softened and diced)
1 cup evaporated milk
1 (2.25 ounce) can of black olives (sub jalepenos if desired)
1 tablespoon Red Wine Vinegar
salt and pepper to taste


DIRECTIONS:
1.)Preheat oven to 400 degrees F (200 degrees C)

2.)In medium baking dish, mix together salsa, spinach, cheese, cream cheese, evaporated milk, black olives, red wine vinegar and salt and pepper. (basically...everything)

3.) Bake in oven for 12 to 15 minutes.

Let cool to desired temperature and serve with chips!




Not hard at ALL guys! Oh and by the way, I willll be bringing a recipe for Sweet Potato Pecan Cobbler. My group made this Wednesday as a test run for Taste of the Triangle in Beaumont coming up. It is ABSOLUTELY to die for. Literally...I mean, I'd probably run through an intersection for a bite of this stuff.
See you tommorow!
-Stephanie E.

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