Spinach Dip Olé

I don't have a picture of this recipe, but I do have a picture of the man who requests it every time I see him! Here he is with Erol at the cabin that weekend, enjoying their favorite pasttimes of laughing and eating:

I got this recipe from Anna, my friend and former co-worker, and I've also seen it other places so I don't know where it originated. Anna had a good point when she mentioned that this recipe is so simple because it uses whole packages of only four ingredients, so it's a cinch to shop for and no leftovers of ingredients. You'll rarely have leftovers of the dip too because it's so good! Serve it with sturdy crackers like melba toasts or sliced baguette, toasted or not. You could add 1 tablespoon of red wine vinegar and salt and pepper to taste, but I thing these are unnecessary because of the salsa.

Spinach Dip Olé
one 10oz package frozen chopped spinach, thawed and squeezed dry
one 16oz jar salsa
one 8oz package cream cheese, cubed (more like pinched off into the bowl)
2 cups grated Monterey Jack cheese

Combine all ingredients and pour into a shallow baking dish. Bake at 400 degrees for aprox 35 minutes until bubbly and top is brown. Serve with bread, crackers, or chips.