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Jennifer's Espinaca Dip Recipe

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This recipe for Jennifer's Espinaca Dip, by , is from Stanton Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Reed Garthwaite
Added: Sunday, June 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 10oz pkg frozen chopped spinach, thawed & squeezed dry
1 10oz can rotel (pick your heat), drained
1 8oz cream cheese, softened and cubed
2 cups shredded cheese (queso blanco, Monterey Jack or Pepper Jack…your choice)
1 c sliced black olives
1 Tbsp red wine vinegar
2 Tbsp cornstarch
1 c half & half

Directions:
Directions:
Preheat oven to 425. Grease a 2 qt baking dish. Combine spinach, tomatoes, cream cheese, olives, shredded cheese and vinegar in a mixing bowl. In a separate small bowl, combine cornstarch with half & half, mixing thoroughly. Combine cornstarch mixture with spinach mixture until well blended. Pour into baking dish. Bake for 10 minutes until hot and melted. Serve hot with tortilla chips.

* Note: You may want to add more half & half or cheese depending on your taste

 

 

 

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