Spinach Garlic dip
Source of Recipe
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List of Ingredients
1 10-ounce package frozen chopped spinach
4 cloves garlic, 1 clove elephant garlic, or 1 tablespoon bottled minced garlic
1/4 cup skim milk
1/8 teaspoon salt
Dash bottled hot pepper sauce
1 8-ounce package light cream cheese (Neufchatel), softened
Chopped tomato or shredded Monterey Jack cheese (optional)
Tortilla Crisps or toasted pita wedgess
Recipe
1. In a saucepan cook frozen spinach according to package directions, then drain well.
2. Place garlic in a blender container or food processor bowl. Cover and blend or process for 5 to 10 seconds or until minced. Add the cooked spinach, milk, salt, and hot pepper sauce. Cover and blend or process until well combined. Add Neufchatel cheese; cover and blend or process until smooth.
3. Transfer spinach mixture to the saucepan. Cook and stir over medium-low heat for 4 to 5 minutes or until mixture is heated through.
4. To serve, transfer dip to a small serving bowl. If desired, sprinkle with chopped tomato or Monterey Jack cheese. Serve with Tortilla Crisps or toasted pita wedges. Makes 32 (1-tablespoon) servings.
Tortilla Crisps: Cut twelve 6-inch flour or corn tortillas each into 6 wedges. Place wedges in a single layer on an ungreased baking sheet. Bake in a 350 degree F oven for 5 to 10 minutes or until crisp. Serve 4 crisps per serving.
To make toasted pita wedges, split pita pockets and cut each half into wedges. Bake the wedges on an ungreased baking sheet in a 350 degree F oven for 8 to 10 minutes.
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