Spinach-Roasted Red Pepper Dip

NEED:

1/2 cup shredded mozzarella cheese
1/2 cup plain low-fat or fat-free yogurt
1/2 cup light or regular mayonnaise dressing or salad dressing
1/4 cup grated Parmesan cheese
1 tablespoon all-purpose flour
1 teaspoon Dijon-style mustard
1 cup loosely packed fresh spinach leaves, coarsely chopped
3/4 cup bottled roasted red sweet peppers, drained and chopped
1/4 cup thinly sliced green onions
3 red and/or yellow sweet peppers, seeded and cut into strips

Preheat oven to 350 degrees F. In a large bowl, stir together mozzarella cheese, yogurt, mayonnaise dressing, 2 tablespoons of the Parmesan cheese, the flour, and mustard. Stir in spinach, roasted red peppers, and 2 tablespoons of the green onions. Spread mixture evenly into a 1-quart ovenproof shallow dish or a 9-inch pie plate. Sprinkle with the remaining 2 tablespoons Parmesan cheese.

Bake for 15 to 20 minutes or until edges are bubbly and mixture is heated through. Sprinkle with remaining 2 tablespoons green onions. Serve with sweet pepper strips.

Makes 2 1/4 cups.

ENJOY!