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Hot Spinach Red Pepper Dip
Reviews:
December 17, 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!!!

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