Southwest Spinach Dip

1 medium onion, chopped
2 Tbsp. vegetable oil
2 medium tomatoes, seeded and chopped
2 Tbsp. chopped jalapeno pepper (the canned kind work fine in this)
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 cup half and half
2 cups shredded Monterey Jack cheese
1 (8 oz.) pkg. cream cheese, cut into small cubes
2 (2 oz.) cans sliced black olives
1 Tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. black pepper

Cook onion in oil in a medium skillet until tender. Add tomato and jalapeno. cook 2 minutes. Transfer to large bowl and add remaining ingredients. Mix well. Transfer to a greased 2 quart baking dish. Cook uncovered at 400 for about 35 minutes or until golden brown and bubbly. Serve with warm tortilla chips.
This is a great variation on the run of the mill spinach-artichoke dip..I have made it several times and have gotten rave reviews!