Hot Mexican-Style Spinach Dip

• 2 Tbsp. vegetable oil
• 1 medium onion, chopped
• 2 tomatoes (about 12 oz.), peeled, seeded and chopped
• 2 Tbsp. jalapeno chilies (canned), chopped
• 1 (10 oz.) frozen spinach, thawed and squeezed dry
• 2 c. Monterey Jack cheese, grated (about 7 oz.)
• 8 oz. cream cheese, cut into 1/2-inch pieces (room temperature)
• 1 c. half and half
• 2 (2.2 oz.) cans sliced black olives, drained
• 1 Tbsp. red wine vinegar
• salt and pepper
• tortilla chips

1. Heat oil in heavy medium skillet over medium heat.
2. Add onion and saute until softened, stirring occasionally, about 4 minutes. Add tomatoes and chilies and cook 2 minutes.
3. Transfer mixture to large bowl and stir in spinach, Monterey Jack cheese, cream cheese, half and half, olives and vinegar.
4. Season with salt and pepper.
5. Spoon mixture into shallow ovenproof baking dish.
6. (Can be prepared 2 days ahead.)
7. Cover and refrigerate.
8. Preheat oven to 400u0b0.
9. Bake until dip is bubbly and top is light brown, about 35 minutes.
10. Serve with tortilla chips.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=866187 (may not work)