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Sunday, October 25, 2009

Hot Spinach Dip


The addition of goat cheese adds an unexpected depth of flavor to a fairly standard appetizer recipe. Add Red Hot or Tabasco to spice it up according to your preferences.

Hot Spinach Dip

1 10 oz. pkg chopped frozen spinach
1 jar roasted red peppers, drained and diced
1 pkg cream cheese, softened (I use 1/3 less fat)
1/2 red onion, diced
3 cloves garlic, minced
1/4 cup mayo (I use FF)
1/4 cup sour cream (I use FF)
1/4 cup parmesan cheese
1/4 cup goat cheese
Approx 1 T Frank's Red Hot (adjust to your taste)
1 tsp crushed red pepper flakes
1 tsp herbs de provence

Preheat oven to 350 degrees. Saute spinach, garlic and onions in a skillet over medium high heat. When onions are soft, add red peppers. Turn off heat and add remaining ingredients. Stir until well combined. Pour mixture into an oven safe dish or 8x8 pan. Cook about 20 minutes until bubbly.

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