Our family has been using this pineapple glaze over ham for years during the holidays. Served with extra fresh pineapple, whatever ham that is left over is delectable.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 56 |
| Yield: | 7 cups |
Ingredients
- 1 (16 ounce) jar salsa
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 2 cups shredded Monterey Jack cheese
- 1 (8 ounce) package cream cheese, diced and softened
- 1 cup evaporated milk
- 1 (2.25 ounce) can chopped black olives, drained
- 1 tablespoon red wine vinegar
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
- Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.
Nutrition Facts
| Calories | 40 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 100 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I omitted the milk
I made this because of all the great reviews. We didn’t care for it. The jalapeño Popper dip is so much better.
My kitchen is a construction zone so I made this in a crock pot to take to a party, it was such a hit I was asked to bring it again! I used pepper jack cheese and Rotel. I think it was okay but since it was liked so much I would make it again because it was so easy to throw together and bring along.
This is one of my go-to recipes for every party.
Have made this twice thinking the first time I missed something but nope, it was just as gross the second time!
tasty! did not use evaporated milk. very yummy, next time I will use hot salsa instead of mild.
Very tasty. The recipe is a little to watery then I’d like. Next time I won’t use the milk and will add jalapenos.
I made this for a cookout and no one in the family liked it. Won’t make again.
Great recipe! Great flavor! I didn’t change a thing.
This is my go-to dip recipe. I always keep these ingredients in stock because I get numerous requests for it. I keep the spinach and shredded cheese in the freezer in premeasured bags. I make it in a small crock and it fits perfectly. I don’t change anything to the recipe other than some times I use pepper jack cheese to give the dip a little more kick.
I thought the idea of a Mexican Spinach dip sounded like a great twist on an old standby, but it just didn’t work out for us. The flavor was fine, but the texture from the spinach and tomatoes interacting with the milk and cheese was very unappealing to look at and felt wrong in the mouth.
Everyone at the party loved it! I added half of a tub 8oz tub of sour cream, no milk (just like the other reviews) and also half a packet of Taco Seasoning. I took out the olives because they’re disgusting. Turned out great!
Make it with mozzarella as monterey jack too expensive. Would add mashed beans the next time too.
Huge hit with everyone at the party. I omitted the evaporated milk so it was a thicker dip. I’ve already had several people ask me for the recipe!
It sounded good but was disappointing. I only had 4 ounces of cream cheese but I had everything else. It looked good but the ladies did not like it. I think it needs to be served very warm to hot. By the time the group got to taste it it had gotten cold. I personally liked the flavors but I am not sure I would make it again.
I don’t even bake this most of the time. I might heat a little to soften the cream cheese to combine everything, portion it out into microwavable containers, and bring to work all week. Still 5/5
This dip is absolutely my new party favorite. Everyone LOVED it and since the first time I’ve had many requests to make it again. I’m making it today for a BBQ!
This is a great dip to bring to a party. Everyone loved it. I did cut back on the milk and only used about 1/4 cup.
Excellent, easy recipe to share! Based on the suggestions in the reviews, I cut the milk down to about 1/3 cup, used hot salsa and used a Mexican blend cheese. I mixed it all together in my small crock pot and put it on high until heated through. It’s perfect! Just the right blend of creamy and spicy. We’ll be making this again!
Served with bread and tortilla chips. YUm!
Made this for a group…many requests for the recipe. Very good!