16 oz. Cream cheese

1/4 c. Grated Romano/Parmesan 

2 c. Mini sweet peppers

1 c. Sautéed spinach

1 c. Plain Greek yogurt

4 Cloves of garlic

1/2 t. Garlic powder

1/2 t. Onion powder

Salt and pepper to taste

Cook Time: 1.5 hours

Preheat oven to 375*.

Unpackage room temperature cream cheese into a large mixing bowl and set aside.  Cut spinach into small ribbons.  Mince 4 cloves of garlic.  Thinly slice sweet peppers, about 6-8.  Discard seeds from the peppers.

In a sauté pan, sauté spinach in olive oil until wilted and then add garlic and sauté until garlic aroma has been released from cooking.  Add a pinch of salt and fresh cracked pepper to spinach and set aside.

Add yogurt, cheese, garlic powder and onion powder to the cream cheese mixing bowl.  Mix until all of the ingredients have integrated with each other.  Then add spinach and peppers and mix until well integrated into the cheese mixture.

Transfer to a small casserole dish and bake for 45 minutes.

Let cool for 10 minutes before eating. 

Serving Size: 6

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