Roasted Rep Pepper, Spinach and Artichoke DipThis warm, deliciously rich dip is very easy to prepare. Serve it alongside mixed, fresh vegetable or with my Garlic-Parmesan baked tortilla chips. Enjoy!INGREDIENTS1 - 14 oz. Can of Artichokes3.5 oz. Roasted Red Peppers10 oz. Package Frozen Spinach - Thawed and drained8 oz. Cream Cheese - Softened1 Cup Parmesan Cheese - Divided1/3 Cup Mayo4 Tbs. Garlic - MincedSalt and Pepper - To taste(2 Tbs. Peace and Love)
DIRECTIONSPreheat oven to 350*
Chop artichokes and roasted red peppers.
In a large mixing bowl, combine artichokes, roasted red peppers, spinach, cream cheese, 3/4 cup Parmesan cheese (Save remaining 1/4 cup to bake on top of the dip), mayo, garlic, and salt and pepper. Mix until all ingredients are well incorporated.
Place mixture in a glass baking dish. Bake for 20 minutes. Remove from oven and sprinkle remaining 1/4 cup of Parmesan cheese on top. Bake an additional 10-15 minutes or until the Parmesan on top is a nice golden brown.
SERVE AND ENJOY!!
Makes 6 servings:Per Serving:Calories - 286Protein - 9.5 gCarbs - 5 net g Fat - 24 g
***Nutritional info can vary greatly by brand. Please be sure to check the labels of all of the ingredients you use***
Peace, Love, and Dips