Hot Southwestern Spinach Dip | Blue Flame Kitchen

Ingredients

• 2 tbsp canola oil
• 1/4 cup minced canned green chilies
• 1 1/2 tsp minced jalapeno pepper
• 1 small onion, finely chopped
• 2 tomatoes, peeled, seeded and chopped
• 1 pkg (10 oz/300 g) frozen chopped spinach, thawed and squeezed dry
• 8 oz (250 g) cream cheese, cubed
• 2 cups shredded Monterey Jack cheese
• 1 cup light cream (10%)
• 1 tbsp red wine vinegar
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• Dash nutmeg
• Tortilla chips*