Hot Mexican-Style Spinach Dip

• 1 medium onion, finely diced
• 2 tablespoons canola oil or 2 tablespoons olive oil
• 2 medium tomatoes, peeled, seeded, and chopped
• 2 tablespoons chopped jalapeno peppers
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 1 cup half-and-half cream
• 2 cups shredded monterey jack cheese
• 1 (8 ounce) package cream cheese, cut into 1/2-inch cubes
• 2 (2 1/4 ounce) cans sliced ripe olives, drained
• 1 tablespoon red wine vinegar
• 1/4 teaspoon kosher sea salt
• 1/4 teaspoon black pepper

1. Cook onion in oil in a medium skilled over medium-high heat, stirring constantly, 4 minutes or until onion is tender.
2. Add tomatoes and jalapeno pepper, cook 2 minutes more.
3. Transfer mixture to a large bowl, add spinach and remaining ingredients, stirring very well.
4. Spoon mixture into a greased 2-quart baking dish.
5. Bake, uncovered, at 400 degrees F for 35 minutes or until golden and bubbly.
6. Serve warm with tortilla chips.

onion, canola oil, tomatoes, jalapeno peppers, cream, shredded monterey jack cheese, cream cheese, olives, red wine vinegar, kosher sea salt, black pepper

Taken from www.food.com/recipe/hot-mexican-style-spinach-dip-342213 (may not work)