This recipe comes from my cousin Janet. When I first tasted it, I thought it was Knorr Vegetable Spinach Dip. That is one of my favorite things but expensive to make–and requires a mix–boo. This recipe is purely from the garden–no mix required. My favorite way to eat it is in a hallowed out bread bolle with the torn bread pieces to dip with.
8 oz brick of cream cheese (or neufchatel cheese)
1/3 cup milk
1/4 tsp salt
1/4 tsp cayenne pepper
2 medium tomatoes seeded and chopped
10 oz of frozen spinch, thawed and squeezed dry (I’d use my lovely lamb’s quarter–it’s free!)
1 small sweet onion, finely chopped
Mix all ingredients until well blended and refrigerate until serving.
Do you put it all through a food processor or mixer, or just stir by hand to combine? I figure the texture may differ using a processor.
Sounds yummy!
Carrie
Yum Yum! My husband and I are starting a small group Bible study, and this dish sounds perfect as an appetizer for it. Thanks for sharing!
tiannamae.blogspot.com
Carrie, Just stir by hand. If you put it in the food processor it will get too watery.