Gorgonzola-Pepper-Spinach Dip

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READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400.
  • Line a baking sheet with foil and lightly spray with cooking spray.
  • Cut the garlic head in half (so that you have two rain drop shaped halves) and remove any loose, papery skin.
  • Place the garlic on the baking sheet, cut side down.
  • Split peppers in half and remove seeds and stems.
  • Place the peppers on the baking sheet, skin side up
  • Roast garlic and peppers for 40-45 minutes.
  • Reduce oven temp to 350.
  • Immediately seal peppers in a baggie or other container for about 15 minutes to allow peppers to steam.
  • Peel the charred skin from the peppers (the skin should come away easily).
  • In a sauce pan over low heat, mix cream cheese, Gorgonzola, heavy cream, and sour cream until well-blended.
  • Coarsely chop peppers and add to cheese mixture along with spinach and roasted garlic (gently squeeze the roasted halves to get the garlic out).
  • Place mixture into a 10" pie plate and top with shredded mozzarella.
  • Bake about 20 minutes until bubbly and golden brown on top.
  • Serve with crusty bread, crackers, flat bread or other sturdy dippers.
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