INGREDIENTS
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5 ounces Baby Spinach (or more)
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1 cup onion, minced
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2 garlic cloves, minced
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1 tablespoon canola oil
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2 (10 ounce) cansmexican-style diced tomatoes and green chilies, drained
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5 ounces cream cheese
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1/8 teaspoon salt
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8 ounces Mexican blend cheese, shredded
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4 teaspoons red wine vinegar
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1/8 teaspoon hot pepper sauce (optional)
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2 tablespoons black olives, sliced (optional)