Ingredients

• 1 medium onion, finely diced
• 2 tablespoons canola oil or 2 tablespoons olive oil
• 2 medium tomatoes, peeled, seeded, and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 1 cup half-and-half cream
• 2 cups shredded monterey jack cheese
• 1 (8 ounce) package cream cheese, cut into 1/2-inch cubes
• 2 (2 1/4 ounce) cans sliced ripe olives, drained
• 1 tablespoon red wine vinegar
• 1/4 teaspoon kosher sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped jalapeno peppers