Espinaca Dip
November 18th, 2009 | 
Author: Holiday Recipe Guide 2009
Maggie Baliman, Laramie, WY
In 9 x 13 cassarole dish, COMBINE:
- 2 10 oz bricks of frozen spinach, thawed and squeezed.
- 2 10 ox can of dries rotel (i recommend “mexican” for a little extra zing).
- 2 8 oz bricks of softened cream cheese, cubed.
- 2 cups of sliced black olives
- 4 cups of grated Monterey jack cheese.
- 2 tablespoons of red wine vinegar.
MIX:
- 4 tablespoons of cornstarch.
- 2 cups of 1/2 & 1/2
poor over above ingredients.
Bake at 400 for 35 minutes, stirring occasionally, trying your best to try not to sneak a dip before it’s done. Serve with torilla chips or crackers
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