Spinach and Roasted Red Pepper Dip

• 8 ounces, weight Low Fat Cream Cheese, Room Temperature
• 1 cup Plain, Non-fat Greek Yogurt
• 2 cloves Garlic, Minced
• 7 ounces, weight Roasted Red Peppers (from A Jar), Drained And Diced
• 8 ounces, weight Frozen Spinach, Defrosted And Squeezed To Remove Excess Liquid
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Black Pepper
• 4 ounces, weight Part Skim Mozzarella, Shredded
• Crackers, For Serving

1. Preheat oven to 350 F and spray a small baking dish with cooking spray.
2. I used a 10-inch cast iron skillet but an 8x8 dish should work just fine.
3. Combine all of the ingredients (except crackers) in large bowl, reserving a few tablespoons of the shredded cheese for topping the dip.
4. Using a rubber spatula, fold everything together until it is completely combined.
5. Pour the dip into the prepared baking dish and top it with the remaining cheese.
6. Bake the dip for 25-30 minutes or until bubbly and golden brown.
7. Remove from oven and serve with your favorite crackers for dipping or spreading.

cream cheese, yogurt, garlic, red peppers, liquid, kosher salt, black pepper, mozzarella, crackers

Taken from tastykitchen.com/recipes/appetizers-and-snacks/spinach-and-roasted-red-pepper-dip/ (may not work)