Mexican Spinach Cheese Dip - cooking recipe

Ingredients

1 (10 ounce) package frozen spinach, thawed in microwave and squeezed dry
1 (8 ounce) package cream cheese, softened (unwrap, place on plate and microwave for short stints)
1 cup half-and-half
1 (8 ounce) package cheddar cheese
1 small onions (to taste) or 1 small a few scallion, chopped (to taste)
1 green bell peppers (to taste) or 1 poblano pepper, chopped (to taste)
3 chopped jalapeno peppers (canned and drained, or fresh, to taste)
1 tablespoon vegetable oil or 1 tablespoon olive oil
2 -3 roma tomatoes

Preparation

Combine and chop together in food processor spinach, cream cheese, half-and-half and cheese.
Saute together in oil the onion/scallions and peppers for a few minutes, just until softened.
Fold onion/peppers into cheese/spinach mixture.
Halve crosswise, squeeze out seeds and cut tomatoes into 1/2\" cubes.
Fold tomatoes into mixture; if mixture seems too thick, fold in up to 1/2 cup more half-and-half.
Oil or butter a casserole dish and pour in dip.
Loosely lay a piece of foil over the top - do NOT seal - you can remove this to let the edges brown a bit, but place it back on if things start to get too crispy.
Bake at 400 degrees for about 30 minutes, or until mixture is bubbly hot.
The dip will be looser when hot but will set up thicker as it cools.