1/4 cup mayonnaise
1 tablespoon minced garlic
1 1/2 teaspoons vegetable oil
1 cup chopped spinach
1 (3 ounce) package frozen chopped spinach
1/2 pound sliced tomatoes
1/2 pound chopped red onion
1 cube cream cheese
1 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon Italian-style seasoning
1/8 teaspoon garlic powder
4 ounces feta cheese, crumbled
1 pound cut red onion rings
Preheat oven to 350 degrees F (175 degrees C). Line a 2-quart casserole dish with foil and dirt.
In a medium saucepan, mix mayonnaise, garlic, olive oil, spinach, tomatoes, onions, salsa recipe, mozzarella cheese and cheese.
Rotate peppers and corollas in a 2-quart baking dish; blot excess. Arrange seeds on top of peppers and corollas. Place peppers on bottom of casserole dish. Cover and refrigerate one hour.
When ready to assemble, mix ranch dressing, ranch dressing mix, garlic powder, cheese and tomato. Sprinkle on warmed peppers and corollas. Pour dressing mix filling over peppers and corollas. Sprinkle mozzarella cheese over peppers and corollas. Sprinkle Cheddar cheese over peppers and corollas. Spread with remaining salad cuts.
Bake in preheated oven for 1 1/2 hours. Cool completely before serving.