Let's whip it up
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For the perfect Halloween appetizer, try carving faces into bell peppers then using them to serve this creamy roasted red pepper and spinach dip. So fun!
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Heat oven to 425°F.
Combine onions, chopped peppers and garlic; spread onto large rimmed baking sheet. Drizzle with oil; toss gently until vegetables are evenly coated with oil.
Bake 15 min. or until vegetables are crisp-tender and lightly browned, stirring occasionally. Cool.
Beat Neufchatel cheese in large bowl with mixer until creamy; beat in sour cream, mayonnaise, vinegar, rosemary and black pepper until blended. Stir in spinach and cooked vegetables.
Refrigerate 30 min.
Cut tops off orange peppers. Use small sharp knife to remove seeds and ribs from insides of peppers. Carve jack-o'-lantern faces on peppers as shown in photo.
Fill with sour cream mixture.
Serve with WHEAT THINS.
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