Shelly's Recipe

Spinach, Artichoke and Roasted Red Pepper Dip

Category: Dips - Hot

1 Tblsp. butter
1/2 c. chopped onion
2 tsp. minced garlic
1 (6 oz.) jar marinated artichoke hearts, drained and chopped
1/4 c. chopped roasted red peppers
1 (5 oz.) bag baby spinach
1/4 c. half-and-half
1 (3 oz.) pkg. cream cheese, softened
1/4 c. sour cream
1/2 c. shredded Italian cheese blend, divided
1/2 tsp. salt
1/4 tsp. ground red pepper

Preheat oven to 425 degrees. Spray a 2-cup ovenproof bowl or baking dish with nonstick cooking spray.

In a medium saucepan, melt butter over medium heat. Add onion and garlic; cook until tender, about 10 minutes. Add artichoke hearts and roasted red peppers; cook for 2 minutes. Add spinach in two additions, letting first batch wilt before adding second batch. Cook until spinach is completely wilted, about 6 minutes. Strain mixture, pressing to release all liquid; set spinach aside.

In the same pan, warm half-and-half over medium-high heat. Stir in cream cheese and sour cream. Cook until cream cheese and sour cream. Cook until cream cheese is melted and mixture is smooth. Add spinach mixture, 1/4 c shredded cheese, salt, and red pepper, stirring to combine. Pour into prepared baking dish. Sprinkle with remaining 1/4 up cheese. Bake for 20 to 25 minutes, or until bubbly. Serve hot with bagel or sour dough chips.