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 saut