Ingredients

• 1 medium onion, chopped
• 2 Tbsp vegetable oil
• 12 ounces fresh tomatoes, chopped
• 2-4 Tbsp canned, drained, chopped jalapeno chilies
• 1 (10 oz) package frozen chopped spinach, thawed
• 2 cups shredded Monterey Jack cheese
• 8 oz. cream cheese, cut into ½ inch cubes, softened
• 1 cup half & half
• 2 (2 oz) cans sliced black olives, drained
• 1 Tbsp red wine vinegar
• Salt & fresh ground pepper to taste
• Tortilla chips

Directions

• In a heavy medium skillet, sauté the onion in the heated oil over medium heat for about 4 minutes or until tender.
• Add tomatoes and jalapeno chilies. Cook for 2 minutes.
• Press the spinach to remove the excess moisture. Add to the skillet with the Monterey Jack cheese, cream cheese, half & half, olives and vinegar.
• Mix well. Season with salt & pepper.
• Spoon into a shallow bakingdish.
• Bake at 400 degrees for 20-25 minutes or until top is brown.
• Serve with tortilla chips.

Yield: 16 servings

You may prepare the dip in advance and chill for up to 2 days before baking: bake for 35 minutes.