Hot Spinach Red Pepper Dip You Have To Try

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Hot Spinach Red Pepper Dip

"A tacky and creamy warm dip first-class served in a bread bowl or spread on toasted bread."

Ingredients :

1 cup water
1 cup diced purple bell pepper
half of cup thawed frozen chopped spinach
1 (8 ounce) bundle cream cheese
2 tablespoons milk
1/2 cup grated Parmesan cheese
half teaspoon crushed pink pepper flakes
1/four teaspoon salt
1 pinch freshly ground black pepper
1 tablespoon finely diced purple bell pepper

Instructions :

Prep : 5M	Cook : 8M	Ready in : 25M

Bring the cup of water to a boil in a small saucepan over high heat and upload the 1 cup of diced crimson pepper and the chopped spinach. Bring the water returned to a boil, flip the warmth down to medium and simmer till the pepper could be very smooth, about 10 minutes. Drain the spinach and red pepper in a colander, pressing out as a good deal liquid as feasible.
Combine the cream cheese and milk within the saucepan and prepare dinner over medium warmth till hot and softened. Stir within the cooked spinach and red peppers, Parmesan cheese, overwhelmed red pepper flakes, salt, and floor black pepper. Continue to stir until properly mixed and heated thru.
Spoon hot dip into a serving dish and serve with the tablespoon of finely diced crimson bell pepper sprinkled on pinnacle for garnish.

Notes :

Carefully hollow out a spherical, one pound loaf of bread and spoon this creamy cheese dip interior. Serve with toasted bread slices or crisp crackers.

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