Southwest Spinach Dip

This is made with fresh spinach, tomatoes, and jalapenos. Really cheesy and different!

• Ready In: 50 mins
• Yields: 6 1/2 cups

Ingredients

• 3  tablespoons olive oil
• 1  cup  finely chopped onion
• 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

Directions

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.