Southwest Spinach Dip

Supplies:
3 tablespoons olive oil
1 cup finely chopped onions
2 small jalapeno peppers, seeded and finely minced
3 medium tomatoes, finely chopped
10 ounces fresh baby spinach leaves, coarsely chopped
8 ounces shredded monterey jack cheese
2 ounces shredded sharp cheddar cheese
4 ounces cream cheese, cut into cubes
1 cup half-and-half
1/2 cup sliced ripe olives
1 tablespoon red wine vinegar
salt & freshly ground black pepper

Instructions:
1. Preheat oven to 400 degrees.
2. Heat oil in large skillet. Add onions and jalapenos and saute until tender, about 5 minutes. Add chopped baby spinach and continue to cook until wilted. Add 2/3 of tomatoes and cook 3 minutes more.
3. Remove skillet from heat. Stir in Monterey Jack cheese, cream cheese, half and half, olives, vinegar, salt and pepper. Spoon into 1 1/2 quart baking dish. Bake 35 minutes or until hot and bubbly.
4. Top with sharp Cheddar cheese. Sprinkle with remaining chopped tomato. Serve immediately with tortilla chips.