Hot Spinach Red Pepper Dip You Have To Try

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Hot Spinach Red Pepper Dip

"A cheesy and creamy warm dip best served in a bread bowl or unfold on toasted bread."

Ingredients :

1 cup water
1 cup diced purple bell pepper
1/2 cup thawed frozen chopped spinach
1 (8 ounce) package deal cream cheese
2 tablespoons milk
1/2 cup grated Parmesan cheese
1/2 teaspoon overwhelmed pink pepper flakes
1/4 teaspoon salt
1 pinch freshly floor black pepper
1 tablespoon finely diced red bell pepper

Instructions :

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

Bring the cup of water to a boil in a small saucepan over excessive warmness and upload the 1 cup of diced crimson pepper and the chopped spinach. Bring the water lower back to a boil, turn the warmth right down to medium and simmer until the pepper is very tender, about 10 minutes. Drain the spinach and pink pepper in a colander, pressing out as a good deal liquid as viable.
Combine the cream cheese and milk inside the saucepan and cook dinner over medium warmness until warm and softened. Stir within the cooked spinach and purple peppers, Parmesan cheese, overwhelmed crimson pepper flakes, salt, and floor black pepper. Continue to stir until nicely blended and heated through.
Spoon hot dip into a serving dish and serve with the tablespoon of finely diced pink bell pepper sprinkled on pinnacle for garnish.

Notes :

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

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