Tijuana Spinach Dip

1 (16 ounce) jar salsa
 8 ounces cream cheese softened
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 can chopped black olives, drained
2 cups shredded Monterey jack cheese
1 tablespoon red wine vinegar
Salt and pepper to taste

In a large sauté pan, over medium heat, add salsa and cream cheese. Stir until smooth. Add spinach, olives, cheese and vinegar. Salt and pepper to taste. Stir until incorporated and smooth.

Serve with tortilla chips.