Spicy South of the Border Spinach Cheese Dip

1 onion, chopped

2 tablespoons vegetable oil

1 (14.5 ounce) can whole peeled tomatoes, drained and chopped

1 (4 ounce) can diced green chiles, drained

1 (10 ounce) package frozen chopped spinach, thawed and drained

10 ounces shredded Monterey Jack cheese

1 (8 ounce) package cream cheese, softened

1 cup half-and-half cream

1 tablespoon red wine vinegar

salt and pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

Saute onion in skillet over medium heat in oil until softened, about 4 minutes. Stir in tomatoes and chiles, let cook 2 minutes.

Transfer the mixture to a large bowl and stir in spinach, cheese, cream cheese, half and half, and vinegar. Season with salt and pepper to taste. Spoon mixture into shallow baking dish like a 9 inch quiche dish or pie plate.

Bake in the preheated oven until the dip is bubbly and the top is light brown, about 35 minutes.