Spinach and Roasted Red Pepper Dip

• Vegetarian
• Gluten free

• Produce

  • 2 cloves Garlic
  • 8 oz Spinach, frozen

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Kosher salt
  • 1 7 ounce jar Red peppers, roasted

• Oils & Vinegars

  • 1 Town house flatbread crisps with sea salt and olive oil

• Dairy

  • 8 oz Cream cheese, low fat
  • 1 cup Greek yogurt, plain non fat
  • 4 oz Mozzarella cheese, part skim

Found on reciperunner.com

Description

Ingredients

• 8 ounces low fat cream cheese, room temperature
• 1 cup plain non fat Greek yogurt
• 2 cloves of garlic, minced
• 7 ounce jar roasted red peppers, drained and diced
• 8 ounces frozen spinach, defrosted and squeezed to remove excess liquid
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 ounces part skim mozzarella cheese, shredded
• Town House Flatbread Crisps with Sea Salt and Olive Oil for serving

Directions

• Preheat oven to 350 degrees and spray a small baking dish with cooking spray.
• Combine all of the ingredients in large bowl, reserving a few tablespoons of the shredded cheese for topping the dip.
• Using a rubber spatula, fold everything together until it is completely combined.
• Pour the dip into the prepared baking dish and top it with the remaining cheese.
• Bake the dip for 25-30 minutes or until bubbly and golden brown.
• Serve the dip with the Town House Flatbread Crisps with Sea Salt and Olive Oil