Spinach Red Pepper Cheese Dip

The first time I made it I used 1/3 less fat Philadelphia cream cheese and it was amazing! How could anything ever taste any better???

By adding more calories of course! So the second time a made it I used regular Philly. And WOW it was actually better!

Once you taste this dip you will want to just screw the potluck/shower/party/whatever and sit home in sweat pants and drink the cheese dip through a straw. yes. it’s that good.

Spinach Red Pepper Cheese Dip

1 cup diced red bell pepper
1/2 cup thawed frozen chopped spinach
1 (8 ounce) package cream cheese
3 tablespoons milk
1/2 cup grated Parmesan cheese
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 pinch freshly ground black pepper

1. Bring water to a boil in a small saucepan over high heat. Add diced red pepper and chopped spinach. Turn down the heat down to medium and simmer until the pepper is very soft, about 10 minutes. Drain the spinach and red pepper in a colander, pressing out as much liquid as possible.

2. 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, salt, and ground black pepper. Continue to stir until well combined and heated through.

3. Spoon hot dip into a mini crockpot or serving dish.