• 1 10-ounce package frozen chopped spinach, thawed and well drained
• 4 ounces Philadelphia Neufchatel Cheese, ⅓ Less Fat than Cream Cheese, softened
• ½ cup grated Parmesan cheese
• ⅓ cup chopped roasted red peppers

1. Mix all ingredients; cover.
2. refrigerate several hours until chilled

Makes 1½ cups dip or 12 servings.