Having a Cinco De Mayo Party and Need Food Ideas

Chips and Salsa/Queso
Quesadillas
Taquitos
Seven Layer Dip

I came across this recipe by accident and made it. It has been a hit at every gathering I've hosted or attended. Enjoy

Hot Mexican Spinach Dip

1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 cups shredded Monterey Jack cheese (reserve some for the top after baking)
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

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 15 – 20 minutes, or until bubbly.

Remove from oven; sprinkle some cheese on the top and place back in the oven for a couple minutes until melted.

I always love to make rotel cheese dip. If you are having a quite a few over use the large velveeta box, 2 cans of rotel and 1lb. of ground meat or ground turkey so that it is filling. No need to season because the rotel will do the trick. I like the tositos scoops when we eat nachos.

Hidden Valley also makes a ranch powder mix and u mix it with 16 oz of sour cream and it is very good.. I always do a raw veggie tray and put the ranch in the middle. I usually have to make a few of these..

Hope this helps.

http://www.holiday-corners.com/cinco-de-mayo/recipes.html

A great hand-held snack/appetizer are those frozen taquitos. Just put a layer of them down on a baking sheet and heat in the oven as directed. Once they are hot, pile them on a platter with a variety of dips - sour cream, guacamole, salsa, etc, queso, etc. Those taquitos are very close to the authentic kind I used to eat in Mexico. Also, the colors of the dips (red, white, green) can represent the Mexican flag.