CHERYL’S SPINACH QUESO

2 TB oil
1 – 4 oz. can chopped green chiles
2 jalapenos, seeded and chopped
½ c. onions, chopped
3 garlic cloves, finely diced
1 – 14-1/2 oz. can chopped tomatoes with garlic
1 – 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 TB red wine vinegar
8 oz. cream cheese
2 c. Monterrey Jack cheese, grated
1-1/4 c. half and half
¼ t. cumin
1 TB taco seasoning
2 dashes hot pepper sauce (like Tabasco)
1 t. salt
½ t. black pepper

Heat the oil in a large saucepan and sauté the green chiles, jalapenos, onion and garlic until soft. Remove from the heat; add remaining ingredients and mix well. Cook over medium heat until hot and bubbly (approximately 20 minutes). Serve with tortilla chips. Yields 4 cups.