- 1 tablespoon oil, or to taste
- 1/2 onion, chopped
- 2 small tomatoes, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 (10 ounce) package fresh spinach, chopped
- 2 cloves garlic, minced
- 1/2 cup half-and-half, or more to taste
- 8 ounces shredded pepperjack cheese
- 1 (8 ounce) package cream cheese, cut up and softened
- Heat oil in a saucepan over medium-high heat. Saute onion in hot oil until softened, 5 to 7 minutes. Stir tomatoes and jalapeno pepper into the onion; add spinach and garlic and cook until the spinach wilts, 3 to 5 minutes.
- Pour half-and-half into the saucepan; add pepperjack cheese and cream cheese. Bring to a simmer, reduce heat to medium-low, and cook until the cheese is completely melted, 5 to 7 minutes.