Tijuana Spinach Dip


(1 vote) 5 1

Spinach dip goes south of the border with the addition of salsa and Monterey Jack cheese.

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  • 1 (16 oz.) jar salsa
  • 8 oz. cream cheese softened
  • 1 (10 oz.) package frozen chopped spinach, thawed and drained
  • 1 can chopped black olives, drained
  • 2 C. shredded Monterey jack cheese
  • 1 Tbs. red wine vinegar
  • Salt and pepper to taste

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In a large sauté pan, over medium heat, add salsa and cream cheese. Stir until smooth. Add spinach, olives, cheese and vinegar. Salt and pepper to taste. Stir until incorporated and smooth. Serve with tortilla chips.

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