Hot Mexican Spinach Dip

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Nutrition per serving    (USDA % daily values)
CAL
48
FAT
12%
CHOL
6%
SOD
7%

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Ingredients for 56 servings

1 (2.25 ounce) can chopped black olives, drained

1 cup evaporated milk

1 (16 ounce) jar salsa

1 tablespoon red wine vinegar

2 cups shredded Monterey Jack cheese

1 (8 ounce) package cream cheese, diced and softened

1 (10 ounce) package frozen chopped spinach, thawed and drained

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