Defrost spinach. Squeeze as much water from it as possible.

Preheat oven to 350°.

Melt butter in large skillet over medium-high heat. Add onions, jalapeños and garlic. Season with salt and pepper. Saute for about 5 minutes.

Reduce heat to low. Add tomatoes, spinach, cream cheese and half & half. Stir until cream cheese is melted.

Remove from heat and add Monterey Jack cheese, red wine vinegar and season with salt and pepper. Stir until well combined.

Pour into baking dish and bake for 15 minutes or until lightly brown and bubbly.

Enjoy with tortilla chips. If you find that the dip is too spicy for your liking, try it with lime tortilla chips. The lime flavor helps cut down the spiciness.