Dip, Spinach, Artichoke, and Roasted Red Pepper

By Floridaberry

Ingredients

• 1 tablespoon butter
• 1/2 cup chopped onion
• 2 teaspoons minced garlic
• 1 (6-ounce) jar marinated artichoke hearts, drained
• 1/4 cup chopped roasted red peppers
• 1 (5-ounce)bag baby spinach
• 1/4 cup chopped roasted red peppers
• 1 (5-ounce) bag bay spinach
• 1/4 cup half-and-half
• 1 (3-ounce) package cream cheese, softened
• 1/4 cup sour cream
• 1/2 cup shredded Italian cheese blend, divideed
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• Toasted Baguette Chips

Preparation

Step 1

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 aside.


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

Note; This dip can be prepared 1 day ahead. Cover and refrigerate. Let it come to room temperature befor baking.