Gorgonzola-Pepper-Spinach Dip - cooking recipe

Ingredients

1 head garlic
1 red bell pepper
2 jalapeno peppers
16 ounces cream cheese, softened and cut into chunks
10 ounces gorgonzola, crumbled
1/3 cup heavy cream
1/2 cup sour cream
10 ounces frozen spinach, thawed and excess water pressed out
1/2 cup mozzarella cheese, shredded

Preparation

Preheat oven to 400.
Line a baking sheet with foil and lightly spray with cooking spray.
Cut the garlic head in half (so that you have two rain drop shaped halves) and remove any loose, papery skin.
Place the garlic on the baking sheet, cut side down.
Split peppers in half and remove seeds and stems.
Place the peppers on the baking sheet, skin side up
Roast garlic and peppers for 40-45 minutes.
Reduce oven temp to 350.
Immediately seal peppers in a baggie or other container for about 15 minutes to allow peppers to steam.
Peel the charred skin from the peppers (the skin should come away easily).
In a sauce pan over low heat, mix cream cheese, Gorgonzola, heavy cream, and sour cream until well-blended.
Coarsely chop peppers and add to cheese mixture along with spinach and roasted garlic (gently squeeze the roasted halves to get the garlic out).
Place mixture into a 10\" pie plate and top with shredded mozzarella.
Bake about 20 minutes until bubbly and golden brown on top.
Serve with crusty bread, crackers, flat bread or other sturdy dippers.