Tracy's Spinach Dip

1. 1

   NOTE FROM CARYN: When cutting up the peppers, wear a NEW pair of kitchen rubber gloves to avoid skin burns and since the oil can remain on your skin for a few days-who knows where you can get burned or whom you can burn (like your kids).

2. 2

   Cut off each end of the pepper and slice up one side of the pepper, skin the seeds and membranes into the trash.

3. 3

   Dice the peppers.

4. 4

   Mix all ingredients together in casserole dish.

5. 5

   Cover with shredded cheese.

6. 6

   Cook for 45 minutes-1 hour at 320F.

7. 7

   ANOTHER NOTE FROM CARYN: I love to roast the peppers first.

8. 8

   To do so, just put the peppers about two inches under a broiler and turn frequently until the skin on both sides is blistered and blackened.

9. 9

   Place the piping hot peppers under a kitchen towel to steam for a few minutes, which loosens the skin for easy removal.

10. 10

    This adds a nice smokey flavor to the peppers, which really complements the dip.

* Per serving · 4 servings · Values may vary.

No additional tips available.