Warm Mexican Spinach Dip

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 2 tomatoes, peeled,seeded,chopped
• 2 tablespoons chopped jalapeno chiles (can use fresh or jarred)
• 1 (10 ounce) package frozen spinach, thawed and drained
• 2 cups grated monterey jack cheese
• 8 ounces cream cheese, cut into 1/2 inch pieces
• 1 cup half-and-half
• 2 (2 1/4 ounce) cans black olives, drained and sliced (you can use drained canned sliced olives)
• 1 tablespoon red wine vinegar
• salt and pepper
• tortilla chips

1. Heat oil in a heavy medium skillet over medium heat.
2. Add onions and saute until softened, stirring occasionally.
3. Add tomatoes and chilies and cook about 2 minutes.
4. Transfer mixture to a large bowl and stir in spinach which has been squeezed to remove moisture and remaining ingredients.
5. Season with salt and pepper to taste.
6. Spoon into a shallow baking dish.
7. Can be refrigerated at this point and baked later.
8. Bake at 400 until bubbly and top is brown, about 35 minutes.
9. Serve with tortilla chips.

vegetable oil, onion, tomatoes, jalapeno chiles, frozen spinach, grated monterey, cream cheese, black olives, red wine vinegar, salt, tortilla chips

Taken from www.food.com/recipe/warm-mexican-spinach-dip-82628 (may not work)