A cheesy and creamy hot dip best served in a bread bowl or spread on toasted bread.

Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
8
Yield:
2 cups dip
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the cup of water to a boil in a small saucepan over high heat and add the 1 cup of diced red pepper and the chopped spinach. Bring the water back to a boil, turn the heat down to medium and simmer until the pepper is very soft, about 10 minutes. Drain the spinach and red pepper in a colander, pressing out as much liquid as possible.

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  • Combine the cream cheese and milk in the saucepan and cook over medium heat until hot and softened. Stir in the cooked spinach and red peppers, Parmesan cheese, crushed red pepper flakes, salt, and ground black pepper. Continue to stir until well combined and heated through.

  • Spoon hot dip into a serving dish and serve with the tablespoon of finely diced red bell pepper sprinkled on top for garnish.

Serving Suggestion

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.

Nutrition Facts

131 calories; protein 4.7g 10% DV; carbohydrates 2.9g 1% DV; fat 11.4g 18% DV; cholesterol 35.5mg 12% DV; sodium 242.6mg 10% DV. Full Nutrition
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Reviews (88)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/18/2009
Very good dip!! I made a few modifications though. I cooked the spinach and red pepper along with about 1 teaspoon of minced garlic in 3 tablespoons of butter instead of boiling them in water. I cooked them until the spinach and red pepper were tender then I added the cream cheese milk about 1/2 cup sour cream and about 1/2 cup mozzarella cheese. I followed the rest of the recipe as it is written then I transferred the mix to a small crockpot turned on low to keep it warm. Then I thinly sliced a loaf of Italian bread lightly buttered each side and sprinkled mozzerella and parmesan cheeses on it. I baked the bread on a cookie sheet for about 10 minutes at 350 degrees and served the bread with this dip. It made a great appetizer for our party everyone loved it!!! Read More
(113)

Most helpful critical review

Rating: 1 stars
12/14/2010
This dip is so mediocre! I needed to bring a hot dip to a party that already had artichoke and dips so I found this one and read all the great reviews. I made to and was so disappointed when I tasted it. Added tons more parmesan and red pepper flakes garlic salt and it still tasted mediocre. Read More
(6)
147 Ratings
  • 5 star values: 113
  • 4 star values: 26
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
12/18/2009
Very good dip!! I made a few modifications though. I cooked the spinach and red pepper along with about 1 teaspoon of minced garlic in 3 tablespoons of butter instead of boiling them in water. I cooked them until the spinach and red pepper were tender then I added the cream cheese milk about 1/2 cup sour cream and about 1/2 cup mozzarella cheese. I followed the rest of the recipe as it is written then I transferred the mix to a small crockpot turned on low to keep it warm. Then I thinly sliced a loaf of Italian bread lightly buttered each side and sprinkled mozzerella and parmesan cheeses on it. I baked the bread on a cookie sheet for about 10 minutes at 350 degrees and served the bread with this dip. It made a great appetizer for our party everyone loved it!!! Read More
(113)
Rating: 5 stars
02/18/2009
I made this dip for a cooking party at the house and was very pleased! First - we used frozen spinach and it turned out just fine. Second - We added one clove of fresh garlic (finely chopped). Third - We used roasted red peppers instead of fresh. It added much more flavor to the dip. Fourth - we added some Italian blend cheese into the mixture to make it extra cheesy and to thicken it a bit; we then put a generous sprinkle on top to melt in the oven. For the bread bowl we picked up a round on the discount bakery rack and stuck it in the freezer ahead of time. It didn't matter that it was hard since we were just hollowing it out for the dip. The dip was a big hit!!! Read More
(56)
Rating: 5 stars
11/18/2009
OMG! This dip is fantastic! I sliced one red pepper and 3 gloves of garlic very thin and roasted in the oven with maybe a tablespoon of olive oil and a teaspoon of Italian seasoning. Mixed in the spinach/pepper with the diced roasted peppers and garlic. Used Parmesan/Romano blend cheese and doubled the cheese. SO GOOD! Read More
(35)
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Rating: 5 stars
09/07/2010
I loved this recipe and so did my party guests! I served as a cold dip so that I could make the night before. I used diced roasted red peper from a jar. I added garlic powder and some finely sliced green onion. After heating I let cool for 10 min then added approximately 1/2 cup of sour cream (depending how loose you want it). I chilled overnight and it was awesome. Thanks! Read More
(14)
Rating: 5 stars
05/18/2009
So yummy!! I will definitely be making this again. It was incredibly easy to make only required one pan to be dirtied and it tastes divine! I accompanied the dip with carrots and green peppers (I wanted to use red peppers but I ran out). The sweet flavor of the carrots fit the dip perfectly. I didn't care for the green peppers as much. Next time I will definitely use red peppers carrots and bread. And believe me there WILL be a next time!! Read More
(12)
Rating: 5 stars
01/03/2009
I'm always looking for dips for raw vegetables and rice crackers. I'm gluten-intolerant and a small amount of dip and a few rice crackers stand in for sandwiches on my lunch menus. This dip could also be made with thick sour cream instead of cream cheese. Add the sour cream to achieve the consistency you like. Read More
(12)
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Rating: 4 stars
01/04/2009
Great quick and easy spinach dip I used fresh spinach instead of frozen because that's what I had it turned out great. I also thought it wouldn't be spicy enough so I added about another tablespoon of crushed chili peppers it was pretty spicy(great for me) but 2 tablespoons was probably enough for most tastes. Also if you are putting it in a bread bowl use a dish inside the bread for easy re-heating(although there might not be any left!) Read More
(12)
Rating: 5 stars
01/19/2010
Excellent! I made this at Christmas time and have made it for football Sundays. I did not use the crushed red pepper. Also the first time I made it I put it in a bread bowl which was good but noticed within a few minutes that the dip cools and it's harder to scoop. Since then I've been making it and putting it in the crock pot 'little dipper' to keep it warm and serve it with carrots and crackers - wonderful! Read More
(10)
Rating: 5 stars
12/07/2010
This is a fantastic recipe! I love spinach dip and have been making almost the exact recipe for years! The only difference in the recipe I use is to saute the red pepper and spinach in butter instead of boiling. I can't wait to try it this way and plan to do so soon;) Read More
(9)
Rating: 1 stars
12/14/2010
This dip is so mediocre! I needed to bring a hot dip to a party that already had artichoke and dips so I found this one and read all the great reviews. I made to and was so disappointed when I tasted it. Added tons more parmesan and red pepper flakes garlic salt and it still tasted mediocre. Read More
(6)
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