Monday, March 22, 2010

Arturo's Favorite Spinach Dip Recipe

Check out this great recipe featuring our Veggie of the Month - Spinach - brought to you by our resident chef - Arturo Vargas!


1 cup diced red bell pepper

1 packet of frozen spinach (approximately 9 ounces)

1 8-ounce package of nonfat cream cheese

1/2 cup of grated parmesan cheese

1/2 cup of diced onions

1/2 cup of chopped cucumber

2 chopped avocados

1 clove of minced garlic


1. Bring the cup of water to a boil in a small saucepan over high heat. Add the diced red pepper and chopped spinach. Bring water back to a boil, turn the heat down to medium and simmer until the red pepper is very soft--about 10 minutes. Drain the spinach and red pepper in a colander--pressing out as much liquid as possible.

2. Combine the cream cheese and spinach in a blender and mix for approximately 10 seconds. In a large bowl, add the minced garlic, parmesan cheese, diced onions, chopped cucumbers and chopped avocados. Mix everything into a soft mixture.

3. Spoon the spinach dip into a serving dish and serve with a tablespoon of finely diced red bell pepper sprinkled on top for garnish.

Tastes great on warm olive or cheese bread!

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