Spicy Spinach Cheese Dip

2 Tbsp per serving

10 oz Spinach, cooked, rinsed and drained
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8 oz Neufatchel Cheese (1 package), softened
3/4 cup Milk, 1%
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3 oz Provolone, sliced then chopped or shredded
4 oz Mozzarella Cheese, part skim milk, shredded (1 cup)
1/2 tsp Crushed Red Pepper
1/4 cup Red Onion, minced
1 1/2 tsp Lemon Juice
1 1/2 tsp White Vinegar (or peppered vinegar or lemon juice, as desired)
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8 Tbsp Roasted Red Bell Pepper (about 1 whole pre-roasted pepper), chopped

1--Chop (if applicable) and cook spinach. Meanwhile, mince onion, chop bell peppers, and slice/chop/shred provolone and shred mozzarella, if applicable.
2--When spinach is cooked, rinse and allow to drain. Finish prep, including warming neufatchel if necessary.
3--Blend spinach with neufatchel; mixture will be stiff. Add milk by halves, blending after each addition.
4--Mix in all remaining ingredients, adding chopped red peppers last. Best if allowed to sit for a few hours and served chilled but can be served immediately or warm (but not hot).

Number of Servings: 28

Recipe submitted by SparkPeople user WAIT4IT.