2 tbsp. vegetable oil
1 med. onion, chopped
2 tomatoes (about 12 oz.) peeled, seeded and chopped
2 tbsp. canned, chopped jalapeno chilies
1 (10 oz.) pkg. frozen spinach, thawed and squeezed dry
2 c. grated Monterey Jack cheese (about 7 oz.)
8 oz. cream cheese, cut into 1/2 inch pieces, room temperature
1 c. half and half
1 tbsp. red wine vinegar
Salt and pepper

Heat oil in heavy medium skillet over medium heat. Add onion and saute until softened, stirring occasionally about 4 minutes. Add tomatoes and chilies and cook 2 minutes. Transfer mixture to large bowl and stir in spinach, cheeses, half and half and vinegar. Season with salt and pepper. Spoon mixture into shallow ovenproof baking dish.

Preheat oven to 400 degrees. Bake until dip is bubbly and top is brown, about 35 minutes. Serve with tortilla chips.