Red Pepper and Spinach Dip, Three Ways!

I visited my sister in Phoenix over the weekend, and made this dip for her and her friends! I made it a little on the spicy side to give it a nice kick and they loved it! The sweet red peppers and spinach are a perfect combination in this dish. I have used this recipe in three different ways, so it is really versatile! I serve it as a dip, I mix it in with some hot pasta for a quick and easy red pepper and spinach alfredo, I also use it as a filling for panini's and sandwiches! Try a batch of this yummy dip and all the different ways to eat it!

Ingredients
- 1 cup diced sweet bell pepper
- 1 packet of frozen spinach, thawed and drained thoroughly
- 3 TBSP butter
- 3 TBSP flour
- 2-1/2 cup half and half (fat free if you like)
- 1 cup your favorite shredded cheese
- 4 oz reduced fat cream cheese softened
- 1/3 cup parmesan
- 1-1/2 cup diced tomato (fresh or canned)
- 1/3 cup spicy diced jalapeño
- 1/2 TSP crushed red pepper
- salt and pepper to taste

Directions
- In a medium non stick pan melt 3 TBSP butter on medium heat.
- Add the sweet red bell peppers and let cook for 2-4 minutes.
- Add 3 TBSP of flour and mix with a whisk, stirring occasionally for 2-3 minutes (until the flour absorbs the butter and turns a golden color).
- Add half and half and whisk until smooth, as the mixture heats it will start to thicken.
- Add spinach, jalapeño, tomato and crushed red pepper, mix until everything is well combined.
- Add shredded cheese, parmesan and cream cheese and mix until cheese is mixed thoroughly.
- Season with salt and pepper.
- Serve hot with tortilla chips or crackers.