I've gotten started a little early on the holiday appetizers!
Raise your hand if you've ever dumped a package of soup mix into some sour cream, mixed in some spinach, and declared "I've made the dip - let's hit the party!" I know, I know, I'm guilty of it too. :-) Well, THIS spinach dip is just a tad schmancier than that BUT, it's not really all that difficult to make (and if you won't tell, I won't tell either).
This quick and easy recipe happens to be perfect for the holidays because it's red, green, and white. But, it tastes so good, you won't want to reserve it just for this time of year.
Creamy Spinach and Red Pepper Dip
2, 8 oz. packages cream cheese, softened
1 cup mayonnaise
1/3 cup green onions, sliced
1, 10 oz. package frozen chopped spinach, cooked and drained
1, 8 oz. package shredded Mexican cheese blend
1/2 cup chopped roasted red peppers*
- Reserve 1 Tbsp green onions for garnish. Beat cream cheese, mayo, spinach, and remaining onions in a medium bowl with an electric mixer on medium speed until well blended.
- Stir in shredded cheese and chopped peppers until just blended.
- Refrigerate at least one hour. If refrigerating longer than one hour, remove from refrigerator 30 minutes to one hour before serving to soften.
- Garnish with remaining onions before serving. Serve with crackers.
It's easy to roast your own peppers! Here's how:
Cut peppers in half; discard seeds and membrane. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 4 minutes or until blackened. Place in a Ziploc bag and seal. Let stand for 5 minutes. (The peppers will steam inside the bag, which will allow for easier peeling.) Peel and chop.