Roasted Red Pepper and Herb Spread
from Jill Kramer, and I got it from Wendi (Dancin Queen) Thanks Wendi!!
So delicious! I will definitely be making this one again and again!

Ingredients:
1 medium red pepper (roast according to directions below)
1 pkg. (8 oz.) cream cheese, softened
1/3 cup milk (I substituted Mayo)
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
1 small garlic clove, coarsely chopped (I roasted mine along with the red pepper)
1/2 c. loosely packed fresh parsely leaves, chopped
1/4 cup snipped chives or green onion
1 tsp. fresh thyme leaves (didn't have any, so I'm calling it optional)



Preparation:
1. To roast pepper: Preheat broiler. Place pepper on rack under broiler 5 to 6 inches from source of heat and broil pepper until it's blackened and blistered, about 6 to 8 minutes. Place pepper in a paper bag until cool enough to handle, about 10 minutes. Then peel and chop as normal.

2. To prepare dip: In food processor with knife blade attached, blend roasted pepper with cream cheese, milk, salt, pepper, and garlic until smooth. Transfer mixture to medium bowl, stuil in parsley, chives, and thyme. Cover and refrigerate if not serving right away. (I didn't follow directions. I softened my cream cheese then stirred everything else in with a fork. So I have a chunkier / whiter version.

Serve with baguette slices toasted and butter, or crackers! Oooh, I want it on a bagel too!

Destined to become a favorite!

"Last time I made this, Powell (my 3 year old son) was eating the leftovers and asked--"mom, what is this?" I said something about spinach dip and he said, "oh I like spinach." And then another time I took it to a party and a girl there stood by it and ate it all night and was even the last one to leave--because she just wanted to keep eating it (seriously). When she asked what was in it, I told her artichokes and spinach and she said, "I don't even like artichokes and spinach, but I LOVE this." It's thats good." - Kylie Glover

1 (10 ounce) box frozen chopped spinach, thawed

1 (14 ounce) can artichoke hearts, drained and roughly chopped

1 cup shredded parmesan-Romano cheese blend

1/2 cup shredded mozzarella cheese

10 ounces prepared Alfredo sauce

1 tsp minced garlic

4 ounces softened cream cheese

Preheat oven to 350 degrees F. Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish. Bake for 30 minutes or until cheeses are bubbling and melted.Serve with crackers, tortilla chips or bread.