This week’s Throwback Thursday recipe is a hearty spinach and pepper dip; great for a cold winter day. There is something nourishing about a warm cheesy dip with bread. This recipe is a great pick-me-up. It goes well with chips or bread and is a great recipe for a potluck or party, and can easily be doubled if need be.
Hot Spinach and Red Pepper Dip
1 cup diced red bell pepper
1/4 while onion
3/4 cup thawed frozen chopped spinach
1 (8 ounce) package cream cheese
2 tablespoons milk
1/2 cup grated Pepper-Jack cheese
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
3 cloves garlic
1 pinch freshly ground black pepper
Bring water to a boil in a small saucepan over high heat and add diced red pepper, onion and the chopped spinach. When water begins to boil again, turn to low for about 10 minutes.
Drain the spinach, onion and red pepper in a colander, pressing out as much liquid as possible. Grind these ingredients in a food processor until combined well.
Combine the cream cheese and milk in the saucepan and cook over medium heat until hot and softened.
Stir in the cooked spinach and red peppers, Parmesan cheese, crushed red pepper flakes, garlic, salt and pepper. Continue to stir until well combined and heated through.
Spoon hot dip into a serving dish and serve with the tablespoon of finely diced red bell pepper sprinkled on top for garnish.