Recipe by Becky | The Two Bite Club
"A cheesy and creamy hot dip best served in a bread bowl or spread on toasted bread."
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diced red bell pepper
thawed frozen chopped spinach
1 (8 ounce) package
grated Parmesan cheese
crushed red pepper flakes
freshly ground black pepper
finely diced red bell pepper
Very good dip!! I made a few modifications though. I cooked the spinach and red pepper along with about 1 teaspoon of minced garlic in 3 tablespoons of butter instead of boiling them in water. I cooked them until the spinach and red pepper were tender, then I added the cream cheese, milk, about 1/2 cup sour cream and about 1/2 cup mozzarella cheese. I followed the rest of the recipe as it is written, then I transferred the mix to a small crockpot turned on low to keep it warm. Then, I thinly sliced a loaf of Italian bread, lightly buttered each side, and sprinkled mozzerella and parmesan cheeses on it. I baked the bread on a cookie sheet for about 10 minutes at 350 degrees and served the bread with this dip. It made a great appetizer for our party, everyone loved it!!!
This dip is so mediocre! I needed to bring a hot dip to a party that already had artichoke and dips so I found this one and read all the great reviews. I made to and was so disappointed when I tasted it. Added tons more parmesan and red pepper flakes, garlic salt and it still tasted mediocre.
I made this dip for a cooking party at the house and was very pleased! First - we used frozen spinach and it turned out just fine. Second - We added one clove of fresh garlic (finely chopped). Third - We used roasted red peppers instead of fresh. It added much more flavor to the dip. Fourth - we added some Italian blend cheese into the mixture to make it extra cheesy and to thicken it a bit; we then put a generous sprinkle on top to melt in the oven. For the bread bowl we picked up a round on the discount bakery rack and stuck it in the freezer ahead of time. It didn't matter that it was hard since we were just hollowing it out for the dip. The dip was a big hit!!!
OMG! This dip is fantastic! I sliced one red pepper and 3 gloves of garlic very thin and roasted in the oven with maybe a tablespoon of olive oil and a teaspoon of Italian seasoning. Mixed in the spinach/pepper with the diced roasted peppers and garlic. Used Parmesan/Romano blend cheese and doubled the cheese. SO GOOD!
I loved this recipe and so did my party guests! I served as a cold dip so that I could make the night before. I used diced roasted red peper from a jar. I added garlic powder and some finely sliced green onion. After heating I let cool for 10 min then added approximately 1/2 cup of sour cream (depending how loose you want it). I chilled overnight and it was awesome. Thanks!
So yummy!! I will definitely be making this again. It was incredibly easy to make, only required one pan to be dirtied and it tastes divine! I accompanied the dip with carrots and green peppers (I wanted to use red peppers but I ran out). The sweet flavor of the carrots fit the dip perfectly. I didn't care for the green peppers as much. Next time I will definitely use red peppers, carrots, and bread. And believe me, there WILL be a next time!!
I'm always looking for dips for raw vegetables and rice crackers. I'm gluten-intolerant and a small amount of dip and a few rice crackers stand in for sandwiches on my lunch menus. This dip could also be made with thick sour cream instead of cream cheese. Add the sour cream to achieve the consistency you like.
Great quick and easy spinach dip, I used fresh spinach instead of frozen because that's what I had, it turned out great. I also thought it wouldn't be spicy enough so I added about another tablespoon of crushed chili peppers, it was pretty spicy(great for me) but 2 tablespoons was probably enough for most tastes. Also if you are putting it in a bread bowl use a dish inside the bread for easy re-heating(although there might not be any left!)
* Percent Daily Values are based on a 2,000 calorie diet.
Hot Spinach Red Pepper Dip
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 103
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