Description
A flavorful, creamy and cheesy dip filled with spinach and roasted red peppers. The perfect dip to serve at your next party!
Ingredients
- 8 ounces, weight Low Fat Cream Cheese, Room Temperature
- 1 cup Plain, Non-fat Greek Yogurt
- 2 cloves Garlic, Minced
- 7 ounces, weight Roasted Red Peppers (from A Jar), Drained And Diced
- 8 ounces, weight Frozen Spinach, Defrosted And Squeezed To Remove Excess Liquid
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- 4 ounces, weight Part Skim Mozzarella, Shredded
- Crackers, For Serving
- 8 ounces, weight Low Fat Cream Cheese, Room Temperature
- 1 cup Plain, Non-fat Greek Yogurt
- 2 cloves Garlic, Minced
- 7 ounces, weight Roasted Red Peppers (from A Jar), Drained And Diced
- 8 ounces, weight Frozen Spinach, Defrosted And Squeezed To Remove Excess Liquid
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- 4 ounces, weight Part Skim Mozzarella, Shredded
- Crackers, For Serving
Preparation
Preheat oven to 350 F and spray a small baking dish with cooking spray. I used a 10-inch cast iron skillet but an 8×8 dish should work just fine.
Combine all of the ingredients (except crackers) in large bowl, reserving a few tablespoons of the shredded cheese for topping the dip. Using a rubber spatula, fold everything together until it is completely combined.
Pour the dip into the prepared baking dish and top it with the remaining cheese. Bake the dip for 25-30 minutes or until bubbly and golden brown. Remove from oven and serve with your favorite crackers for dipping or spreading.
No comments:
Post a Comment